Roast Chicken Breasts with Chickpeas Tomatoes Blue Cheese
Elevate your weeknight dinners with this vibrant and flavor-packed Roast Chicken Breasts with Chickpeas, Tomatoes, and Blue Cheese recipe. Juicy, perfectly seasoned chicken breasts are roasted to tender perfection and served atop a rustic medley of sautéed chickpeas, sweet cherry tomatoes, and red onion. A drizzle of lemon juice and fresh parsley adds brightness, while crumbled blue cheese offers a rich, tangy finish that takes this dish to gourmet territory. Ready in just 45 minutes, this satisfying meal is simple to prepare yet impressive enough for guests. Packed with protein and bold Mediterranean-inspired flavors, it’s the perfect balance of hearty and fresh—a crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 can (15 ounces) Canned chickpeas (drained and rinsed)
- 2 cups Cherry tomatoes (halved)
- 0.5 medium Red onion (thinly sliced)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 cup Blue cheese (crumbled)
- 2 tablespoons Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the chicken breasts and rub to coat them evenly.
In a small bowl, mix paprika, garlic powder, salt, and black pepper. Sprinkle this seasoning blend evenly over both sides of the chicken breasts.
Place the seasoned chicken in the oven and roast for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the drained chickpeas to the skillet and cook for 2-3 minutes, stirring occasionally.
Add the halved cherry tomatoes and sliced red onion to the skillet. Cook for another 5 minutes, stirring gently, until the tomatoes soften slightly and release some juices.
Season the chickpea and tomato mixture with a pinch of salt, black pepper, and the lemon juice. Stir in the chopped parsley, then remove from heat.
Once the chicken is ready, let it rest for 5 minutes before slicing.
To serve, place a generous scoop of the warm chickpea and tomato mixture on each plate, top with slices of roast chicken, and sprinkle with crumbled blue cheese.
Garnish with additional parsley if desired and serve immediately.
Nutrition Facts
Calories |
2603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 681 mg | 227% | |
| Sodium | 5339 mg | 232% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 26.8 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1002 mg | 77% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4312 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
