Herb Crusted Chicken with Chickpea Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (375°F fan-forced) and line a baking tray with baking paper.

Step 2

Place the chicken breast on a chopping board, cover with a strip of plastic wrap and gently flatten the chicken breast using a meat tenderiser.

Step 3

Place the flour on a flat plate. Crack the egg into a small bowl and whisk until well combined. In a separate bowl, combine the breadcrumbs, thyme, lemon zest, garlic, salt and pepper.

Step 4

Lightly coat the chicken in the flour. Shake off any excess and then dip into the beaten egg. Coat the chicken in the breadcrumbs, pressing firmly to ensure that it is evenly coated.

Step 5

Place the crumbed chicken on the lined baking tray and spray lightly with oil spray. Bake in the oven for 20 minutes or until lightly golden and cooked through. Cut the chicken into slices.

Step 6

Meanwhile, to make the dressing, whisk the oil and vinegar together in a small bowl.

Step 7

Place the bell pepper, tomato, chickpeas and arugula leaves in a mixing bowl. Drizzle over the dressing and toss gently to combine.

Step 8

To serve, place the chickpea salad into serving bowls or plates and top with the chicken. Enjoy!