Mediterranean Spiced Chicken with Roasted Chickpea and Spinach Salad
This vibrant Mediterranean Spiced Chicken is marinated in a blend of aromatic spices and served atop a hearty salad of roasted chickpeas and fresh spinach, drizzled with a zesty tahini dressing. It's a unique and satisfying dish that combines bold flavors with nutritious ingredients, perfect for a healthy meal that doesn't compromise on taste.
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In a bowl, combine 1 teaspoon of smoked paprika, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of ground coriander, and 1/2 teaspoon of salt.
Add 2 tablespoons of olive oil and mix well to form a marinade. Place 2 boneless, skinless chicken breasts in the marinade, ensuring they are well coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Preheat your oven to 400°F (200°C).
On a baking sheet, spread 1 can (15 ounces) of drained and rinsed chickpeas. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and toss to coat.
Roast in the oven for 20-25 minutes until crispy and golden. While the chickpeas are roasting, heat a skillet over medium-high heat.
Remove the chicken from the marinade and place it in the skillet. Cook for 6-7 minutes on each side until the chicken is cooked through and has a nice sear.
In a large bowl, combine 4 cups of fresh spinach, the roasted chickpeas, and 1/4 cup of crumbled feta cheese.
For the dressing, whisk together 2 tablespoons of tahini, the juice of 1 lemon, 1 tablespoon of honey, and 2 tablespoons of water until smooth.
Slice the cooked chicken and serve it over the salad. Drizzle with the tahini dressing and garnish with fresh parsley if desired.
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