Step 1

Preheat oven to 190ºC. Heat half the oil in a non-stick frying pan over high heat. Cook the chicken for 2 minutes each side or until golden. Transfer to a baking tray. Bake for 10-12 minutes or until cooked through.

Step 2

Meanwhile, line a baking tray with baking paper. Place tomato, cut-side up, on tray. Drizzle over vinegar. Season with salt and pepper. Bake for 5 minutes. Add pine nuts and bake for 4-5 minutes or until the tomato collapses and the pine nuts are toasted. Transfer tomato, pine nuts and pan juices to a bowl. Add the chives and toss to combine.

Step 3

Heat remaining oil in a frying pan over high heat. Add garlic. Cook for 30 seconds or until aromatic. Add the silverbeet and cook for 2-3 minutes or until wilted. Add the chickpeas and lemon juice. Cook for 1-2 minutes or until heated through. Season with salt and pepper.

Step 4

Divide among serving plates. Top with the chicken and spoon over the tomato salsa.