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Baked Chicken with Warm Chickpea Salad
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Baked Chicken with Warm Chickpea Salad
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Baked Chicken with Warm Chickpea Salad
Created by Chef Dale Mackay
Ingredients
| Chicken | ||
| 4 |
CO-OP Boneless Skinless Chicken Breasts |
|
| 1¼ |
tsp minced fresh garlic | |
| 1 | tsp salt | |
| 3 |
Tbsp olive oil |
|
| Chickpeas | ||
| 2 |
Tbsp olive oil | |
| 2 |
cups canned CO-OP GOLD PURE Chickpeas, drained and rinsed | |
| 1 |
cup diced red onion | |
| ¼ |
cup sundried tomato, finely chopped | |
| 1 | Tbsp minced garlic | |
| 2 |
Tbsp smoked paprika | |
| 1 | tsp salt | |
| 2 |
cups CO-OP GOLD PURE Organic Chicken Broth |
|
| ¼ |
cup fresh basil, leaves only, chopped |
|
| Salad | ||
| 3 |
cups baby spinach |
|
| 2 |
avocadoes, large dice | |
| ¼ |
cup CO-OP MARKET TOWN Feta Cheese, crumbled |
|
Directions
- For chicken, preheat oven to 350˚F. Line baking sheet with parchment paper.
- Toss chicken with garlic, salt and oil and place on the baking sheet. Bake for 20 to 22 minutes or until internal temperature reaches 165 ˚F.
- For chickpeas, heat oil in a medium-sized pot on medium-high heat. Add chickpeas and onions, then increase heat to high and cook for 2 minutes. Add sundried tomato and garlic and reduce heat to medium. Cook for 2 more minutes.
- Add paprika and salt and cook for 2 more minutes, stirring often.
- Add broth and cook for 5-7 minutes, until most of the broth has been cooked out. Add basil and stir gently. Set aside.
- Divide spinach among four plates. Top with chickpeas, chicken breast, avocado and a sprinkle of feta cheese.
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