Peri Peri Chicken & Bean Salad
Cooking Instructions
- 1
Heat oven at 160 -180 degrees celsius. Wrap baby beetroots in foil and place on tray in ove. Cook for approximately 40 minutes. Half way through cooking the baby beetroot, place cherry tomatoes in oven and roast for 20 minutes.
- 2
Sprinkle chicken breast with peri-peri seasoning, then place chicken breast on a non stick fry pan and cook on medium - high until chicken breast turns golden brown
- 3
While chicken is cooking, drain and rinse chick peas under cold water, then pour chick peas into bowl
- 4
Chop parsley and red onion and then mix with chick peas. Place chick pea salad on the side of a plate
- 5
Once chicken is cooked, place chicken breast next to chick pea salad on plate
- 6
Remove baby beetroot and tomatoes from oven. Place baby beetroots on side of plate and place roast cherry tomatoes on top of chick pea salad
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