Name: Grilled Chicken with Roasted Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 0.5 cup Canned Chickpeas; 1 teaspoon Olive Oil; 0.5 cup Cucumber, chopped; 0.5 cup Cherry Tomatoes, halved; 0.5 ounce Feta Cheese, crumbled; 1 tablespoon Lemon Juice

Nutrition

Per serving

395 calories

Protein: 43g; 43% of calories
Carbs: 24g; 25% of calories
Fat: 14g; 32% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C).
Drain, rinse, and thoroughly dry the chickpeas with a paper towel.
Toss the chickpeas with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20 minutes until crispy.
While chickpeas roast, brush the chicken breast with the remaining olive oil and season with salt, pepper, and Mediterranean herbs.
Grill the chicken breast in a hot grill pan or outdoor grill for 5-6 minutes per side, or until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes, then slice it into strips.
In a bowl, combine the roasted chickpeas, chopped cucumber, and halved cherry tomatoes.
Drizzle the salad with fresh lemon juice and toss gently.
Plate the salad, top with the sliced grilled chicken, and garnish with crumbled feta cheese.

Nutrition

Ingredients

Instructions

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