Chicken with Silverbeet & Tomato Salsa

Ingredients:

2 teaspoons olive oil
4 chicken breast fillets
200 gram punnet of grape tomatoes, halved
1 tablespoon balsamic vinegar
2 tablespoons chopped dry roasted macadamia nuts
1 tablespoon torn fresh basil
3 garlic cloves, crushed
1 bunch silverbeet, stems removed and coarsely chopped
1 tin organic chickpeas, drained and rinsed
1 tablespoon of lemon juice
Finely grated rind of one lemon

Method:

Preheat oven to 180degC.
Heat half the oil in a non-stick frying pan over high heat and cook chicken for 2 minutes each side or until golden.
Transfer to a baking tray and bake for 10-12 minutes or until cooked through.
Line another baking tray with baking paper and place tomato, cut side up, on tray. Drizzle vinegar over tomatoes and season to taste.
Bake for 5 minutes. Add macadamia nuts and bake for further 4-5 minutes or until tomato is soft and nuts toasted.
Transfer tomato, nuts and pan juices to a bowl.
Heat remaining oil in a pan and cook garlic for 1-2 minutes.
Add silverbeet and cook for 2-3 minutes or until wilted.
Add chickpeas and lemon juice and cook until heated, season to taste and add torn basil.
Serve silverbeet mix on to four serving plates, top with chicken and spoon over tomato salsa.

Serves 4