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 (zested and juiced); 3 tbsp extra virgin olive oil; 2 garlic cloves, minced; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1 tsp dried oregano; 1 tsp kosher salt; 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 diced; 1/4 cup fresh parsley, chopped

Mediterranean Lemon-Herb Chicken with Chickpea Salad

GingerApple6570

This Mediterranean Lemon-Herb Chicken with Chickpea Salad brings together the region’s signature flavors in a vibrant, healthy dish perfect for weeknight dinners. The chicken is marinated in lemon, garlic, and aromatic herbs, then pan-seared for juicy, flavorful results. The chickpea salad—fresh with tomatoes, cucumber, and parsley—adds a satisfying, plant-based crunch and bright acidity that complements the savory chicken. Inspired by classic Mediterranean pairings and the art of layering flavors, this dish is easy to prepare, visually appealing, and delivers a balanced meal that’s both nourishing and exciting.

Ingredients

Instructions

In a large bowl, whisk together lemon zest, half the lemon juice, 2 tbsp olive oil, minced garlic, rosemary, oregano, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for 10 minutes while prepping other ingredients.
Heat a large nonstick skillet over medium heat. Add marinated chicken breasts and cook 6-7 minutes per side, or until golden and cooked through (internal temp 165°F). Remove from heat and rest 2-3 minutes before slicing.
While chicken cooks, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley in a large bowl. Drizzle with remaining 1 tbsp olive oil and remaining lemon juice. Toss gently and season to taste with salt and pepper.
Slice rested chicken breasts. Divide chickpea salad among 4 plates and top with sliced chicken. Spoon any pan juices over the top. Serve immediately with extra lemon wedges if desired.