Marinate the chicken with salt, pepper, garlic, honey and thyme. Leave for 5 minutes. Wash the chickpeas and drain. Then, poach the marinated chicken in the chicken stock. Once cooked, cut the chicken into thin slices.
MAKE THE DRESSING
Mix the Pesto Genovese together with the oil, lemon juice and pepper.
SERVE
Arrange the baby spinach, chickpeas, chicken breast and cherry tomatoes in a shallow bowl and finish with Pesto Genovese dressing.
