Name: Mediterranean Lemon-Rosemary Chicken with Chickpea Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tablespoons olive oil, divided; 1 tablespoon fresh rosemary, finely chopped; 2 cloves garlic, minced; 1 lemon (zested and juiced); 1 teaspoon dried oregano; Salt and pepper, to taste; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 small red onion, thinly sliced; 1/2 cup cucumber, diced; 1/4 cup fresh parsley, chopped; 2 tablespoons feta cheese, crumbled (optional)

Mediterranean Lemon-Rosemary Chicken with Chickpea Salad

JammyPear5093

This Mediterranean Lemon-Rosemary Chicken with Chickpea Salad is a vibrant, satisfying dinner that brings classic Mediterranean flavors to your table quickly and easily. The chicken is infused with aromatic rosemary, zesty lemon, and garlic, then oven-roasted for juicy tenderness. Served atop a fresh chickpea salad with tomato, cucumber, and a bright lemon dressing, each bite offers a delicious mix of savory, herbaceous, and tangy notes. This recipe is beginner-friendly, makes use of everyday ingredients, and delivers a protein punch—perfect for a nutritious, exciting dinner any night of the week.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Pat chicken breasts dry and season both sides with salt, pepper, and dried oregano.
In a small bowl, combine 1 tablespoon olive oil, rosemary, garlic, lemon zest, and half of the lemon juice. Rub this mixture evenly over the chicken breasts.
Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Sear chicken breasts for 2-3 minutes per side until golden brown.
Transfer skillet to the oven and roast chicken for 15-18 minutes until cooked through (internal temp 165°F/74°C). Let rest 5 minutes before slicing.
While chicken cooks, make the chickpea salad: In a large bowl, combine chickpeas, cherry tomatoes, red onion, cucumber, parsley, and feta (if using). Drizzle with remaining lemon juice and toss.
Slice chicken and serve over chickpea salad. Spoon pan juices from the skillet over the top for extra flavor.