Name: Mediterranean Lemon-Herb Chicken with Chickpea Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tbsp olive oil, divided; 1 lemon (zest and juice); 2 garlic cloves, minced; 1 tsp dried oregano; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 (15-oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1/2 English cucumber, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh parsley, chopped; 2 tbsp red wine vinegar

Mediterranean Lemon-Herb Chicken with Chickpea Salad

PickledBerry0327

This Mediterranean Lemon-Herb Chicken with Chickpea Salad celebrates the region’s vibrant flavors and healthy eating style in one simple, colorful dish. Marinating the chicken with lemon, garlic, and oregano infuses it with zesty brightness, while a crisp, tangy chickpea salad adds freshness and protein. The salad’s combo of tomatoes, cucumber, and parsley is both satisfying and refreshing, making each bite irresistible. The dish leverages the Mediterranean principle of balancing salt, fat, acid, and heat, resulting in a meal that’s not only nutritious and filling, but exciting to make and eat—perfect for a weeknight dinner in California’s sunshine!

Ingredients

Instructions

In a medium bowl, combine 1 tablespoon olive oil, lemon zest, lemon juice, garlic, oregano, 1 teaspoon salt, and black pepper. Add chicken breasts and toss to coat. Let marinate while preparing salad, or up to 15 minutes for more flavor.
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with remaining 1 tablespoon olive oil and red wine vinegar. Season with salt to taste and toss well.
Heat a large skillet over medium-high heat. Add marinated chicken breasts and cook for 5-7 minutes per side, or until golden and cooked through (internal temperature 165°F). Remove from pan and let rest 3 minutes before slicing.
Taste the chickpea salad and adjust seasoning if needed with more salt, vinegar, or olive oil. Serve salad on plates.
Slice chicken and arrange on top of or beside the chickpea salad. Garnish with extra parsley and lemon wedges if desired.