Honey Roasted Chicken With Chickpea And Roast Vegetable Salad | Donna Hay
Quick and easy dinner or decadent dessert - recipes for any occasion.
Ingredients
- 400g baby beetroot, trimmed and halved
- 400g baby carrots, peeled
- ¼ cup (90g) honey
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds, toasted
- sea salt and cracked black pepper
- 4 x 200g chicken breast fillets, skin on
- 2 x 400g cans chickpeas (garbanzos), drained and rinsed
- 1 cup basil leaves
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