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 roasted chickpea and spinach salad, drizzled with a tangy 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 cayenne pepper, and 1/2 teaspoon of salt.
Mix well to create the spice blend. In a separate bowl, add 1 pound of boneless, skinless chicken thighs and coat them evenly with the spice blend.
Drizzle with 2 tablespoons of olive oil and let marinate for at least 30 minutes. Preheat your oven to 400°F (200°C).
On a baking sheet, spread out 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 minutes until crispy. While the chickpeas are roasting, heat a skillet over medium-high heat.
Add the marinated chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through.
Remove from heat and let rest for a few minutes before slicing. In a large bowl, combine 4 cups of fresh spinach, the roasted chickpeas, and 1/4 cup of diced red onion.
For the tahini dressing, whisk together 3 tablespoons of tahini, 1 tablespoon of lemon juice, 1 tablespoon of water, and a pinch of salt until smooth.
To serve, place a generous portion of the salad on each plate, top with sliced chicken, and drizzle with tahini dressing.
Garnish with fresh parsley if desired.
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