Stuffed Chicken Breast with Zoodle Salad and Roast Chickpeas

Directions

• Preheat oven to 180º at fan-bake and pre-line two baking trays- one for the chickpeas and another one for the chicken. Rinse and drain the chickpeas and scatter over a baking tray. Sprinkle with the Mexican salt and olive oil then toss to combine. Cook in oven for 25-30 mins until nice and crispy. 
• Prepare the chicken (straight after you have put the chickpeas in the oven) and slice each chicken breast in half down the middle. Place a slice of feta and some sun-dried tomatoes in the middle and a wooden skewer to hold it together. Sprinkle with Moroccan seasoning. Place in oven to cook for 20-25 mins.
• To prepare the zoodle salad- I used a Kenwood spiralizer (or alternatively you can use a vegetable peeler). Place all vegetables into the spiralizer and then into a salad bowl and mix together.
• Prepare the green dressing. Plate up the zoodle salad onto four plates and sprinkle the chickpeas on top with chicken breast. Drizzle the dressing all over the dish and season with salt/ pepper.