Roasted Ginger Chicken
- 2/3 cup soy sauce
- 1 inch fresh ginger root, peeled and grated
- 4 cloves garlic, peeled and crushed
- 5 tbsp olive oil
- 1 can chickpeas (about 14 oz), drained and rinsed
- 1 None large red pepper, deseeded and cut into strips
- 2 None zucchinis, cut into 2 inch sticks
- 4 None chicken breasts (about 6 oz each)
- 8 sprigs fresh flat-leaf parsley, finely chopped
- To make the marinade, mix the soy sauce, ginger, garlic and 4 tbsp oil in a bowl and season with black pepper. Place the chickpeas, red pepper and zucchini in an ovenproof dish and mix with half the marinade.
- Preheat the oven to 400u0b0F. Heat 1 tbsp oil in a frying pan and fry the chicken, turning, for 4-5 mins, until browned. Brush with some of the remaining marinade and lay on top of the vegetables. Roast in the oven for 15-20 mins, until the chicken juices run clear.
- Mix the parsley and remaining marinade, pour over the chicken and vegetables, then serve.
soy sauce, ginger root, garlic, olive oil, chickpeas, red pepper, zucchinis, chicken breasts, parsley
Taken from recipes-plus.com/api/v2.0/recipes/19141 (may not work)