Brian Ochieng

Roast Chicken Breasts With Chickpeas, Tomatoes & Blue Cheese

Ingredients:

• 3 -5 tablespoons olive oil
• 4 garlic cloves, pressed
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 chicken breast halves
• 1 (15 ounce) can chickpeas, drained
• 1 pint grape tomatoes
• 4 ounces blue cheese, crumbled
• 2 cups baby arugula

Directions:

1. 1
   Preheat oven to 450°.
2. 2
   Mix the olive oil, garlic, paprika, cumin, red pepper flakes, salt and pepper in a bowl.
3. 3
   Place chicken on large rimmed baking sheet. Cover with oil mixture and toss to combine well. Add chickpeas and tomatoes and stir until everything is well-coated with the spiced oil.
4. 4
   Roast for 15 minutes. Remove from oven, then top with the blue cheese and arugula. Cook in the oven for a further 5 minutes, or until the arugula has wilted and the chicken is cooked through.