HERE'S A HEALTHY DINNER RECIPE - THANKS TO DONNA HAY
Here's a healthy dinner recipe Honey Roasted Chicken with Chickpea & Roast Vegetable Salad.
Its easy to prepare for the whole family and you can use leftovers for lunch the next day.
We like this recipe because it's packed with nutrients and protein.
All of us can use some inspiration for a new dinner recipe, especially if you are the 'head chef' in the family.
Honey-roasted chicken with chickpea and roast vegetable salad
400g baby beetroot, trimmed and halved
400g baby carrots, peeled
¼ cup (90g) honey
2 tablespoons extra virgin olive oil
1 teaspoon cumin seeds, toasted
sea salt and cracked black pepper
4 x 200g chicken breast fillets, skin on
2 x 400g cans chickpeas (garbanzos), drained and rinsed
1 cup basil leaves
- Preheat oven to 200ºC (400ºF). Place the beetroot, carrots, honey, 1 tablespoon of the oil, cumin and salt and pepper on a large baking tray and toss to coat. Roast for 10 minutes.
- Add the chicken and chickpeas to the tray, drizzle with the remaining oil and roast for a further 25–30 minutes or until the chicken is cooked through.
- Top the chickpeas and vegetables with the sliced chicken and basil leaves to serve. Serves 4.
MORE RECIPES FROM DONNA HAY https://www.donnahay.com.au/recipes/honey-roasted-chicken-with-chickpea-and-roast-vegetable-salad