Chicken with silverbeet and balsamic tomato salsa

Go green with this tasty chicken recipe by adding more dark, leafy green vegetables for lots of vitamins and minerals.

Recipe «Chicken with silverbeet and balsamic tomato salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 4 chicken breast fillets, 200g punnet grape tomatoes, halved, 1 tbsp balsamic vinegar, 2 tbsp pine nuts , 1 tbsp chopped fresh chives, 3 garlic cloves, thinly sliced, 1 bunch silverbeet, white stems removed, coarsely chopped , 400g can no-added-salt chickpeas, rinsed, drained, 1 tbsp fresh lemon juice.

Ingredients:

• 2 tsp olive oil 
• 4 chicken breast fillets 
• 200g punnet grape tomatoes, halved 
• 1 tbsp balsamic vinegar 
• 2 tbsp pine nuts 
• 1 tbsp chopped fresh chives 
• 3 garlic cloves, thinly sliced 
• 1 bunch silverbeet, white stems removed, coarsely chopped 
• 400g can no-added-salt chickpeas, rinsed, drained 
• 1 tbsp fresh lemon juice 

Instructions

1. Preheat oven to 190ºC. Heat half the oil in a non-stick frying pan over high heat. Cook the chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10-12 minutes or until cooked through.
2. Meanwhile, line a baking tray with baking paper. Place tomato, cut-side up, on tray. Drizzle over vinegar. Season with salt and pepper. Bake for 5 minutes. Add pine nuts and bake for 4-5 minutes or until the tomato collapses and the pine nuts are toasted. Transfer tomato, pine nuts and pan juices to a bowl. Add the chives and toss to combine.
3. Heat remaining oil in a frying pan over high heat. Add garlic. Cook for 30 seconds or until aromatic. Add the silverbeet and cook for 2-3 minutes or until wilted. Add the chickpeas and lemon juice. Cook for 1-2 minutes or until heated through. Season with salt and pepper.
4. Divide among serving plates. Top with the chicken and spoon over the tomato salsa.