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); 2 lemons (zest and juice separated); 2 tbsp extra-virgin olive oil; 3 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 1 (15 oz) can chickpeas, drained and rinsed; 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/4 small red onion, finely diced; 1/4 cup fresh parsley, chopped

Mediterranean Lemon-Herb Chicken with Chickpea Salad

TenderGrape9688

This Mediterranean Lemon-Herb Chicken with Chickpea Salad is a vibrant, satisfying dinner that delivers big flavor with minimal effort. Marinating the chicken in zesty lemon and aromatic herbs infuses it with classic Mediterranean brightness, while the chickpea salad adds a hearty, protein-rich base packed with fresh vegetables. Each bite brings together tangy citrus, savory roasted chicken, and crunchy veggies, making it both light and filling—perfect for a weight loss goal without sacrificing taste or satisfaction. The dish is beautiful on the plate, colorful, and perfect for a California evening.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together 1 tbsp olive oil, the zest and juice of 1 lemon, garlic, oregano, thyme, salt, and black pepper. Add chicken breasts and toss to coat. Marinate for at least 10 minutes.
While chicken marinates, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley in a medium bowl. Drizzle with remaining 1 tbsp olive oil and juice of the second lemon. Toss well and season with a pinch of salt and pepper.
Transfer marinated chicken to the prepared baking sheet. Bake for 20-25 minutes, or until chicken is cooked through (internal temp: 165°F).
Let chicken rest for 5 minutes, then slice.
Divide chickpea salad among 4 plates. Top each with sliced chicken and drizzle with any pan juices. Serve immediately.