Roasted Vegetables with Chickpeas and Lemon Chicken

Colorful roasted vegetables with chickpeas and cumin, made into a hearty main dish with a small piece of pan-fried chicken breast. A fresh lemon and parsley topping rounds off the dish.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 240 g Chickpeas (drained)
• 2 pc Zucchini
• 1 pc Red bell pepper
• 1 pc Red onion
• 2 pc Garlic cloves
• 200 g Chicken breast fillet
• 3 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 1 pinch Salt
• Pepper, freshly ground
• 1 pc Lemon (juice and zest)
• 0.5 bunch Flat-leaf parsley

Method

1. Preheat the oven to 200 °C, conventional heat (top and bottom). Wash the zucchini and bell pepper and cut into coarse chunks. Cut the onion into wedges and finely chop the garlic.
2. Toss the zucchini, bell pepper and onion on a baking sheet with 2 tbsp olive oil, salt and pepper, and roast in the oven for 15 minutes.
3. Rinse the chickpeas and let them drain. Toss them in a bowl with cumin, paprika powder and a pinch of salt, and half a tablespoon of olive oil.
4. Take the vegetables out of the oven, add the chickpeas and roast for another 15 minutes until everything is lightly browned.
5. Pat the chicken breast fillet dry, season it and fry in a pan with one tablespoon of olive oil over medium heat for 5 to 7 minutes, until golden brown all over and cooked through. Let it rest briefly and slice thinly.
6. Finely chop the parsley and mix with the lemon zest and a little lemon juice. Arrange the roasted vegetables with the chicken slices and sprinkle with the lemon and parsley mixture.