Savory Garlic-Lemon Chicken with Spicy Chickpea Mash and Zesty Kale Salad

Begin by marinating the chicken breasts in a mixture of 1/4 cup olive oil, the juice of 2 lemons, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper for at least 30 minutes.

While the chicken marinates, rinse and drain 1 can of chickpeas and place them in a bowl.

Mash the chickpeas with a fork or potato masher until they reach a chunky consistency.

Stir in 1 tablespoon of tahini, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper, and salt to taste.

For the kale salad, remove the stems from 4 cups of kale and chop the leaves into bite-sized pieces.

In a separate bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, 1 teaspoon of honey, and a pinch of salt.

Pour the dressing over the kale and massage it with your hands for about 2 minutes to soften the leaves.

Heat a grill pan or skillet over medium-high heat and cook the marinated chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Let the chicken rest for 5 minutes before slicing it.

1.

Serve the sliced chicken over a generous scoop of spicy chickpea mash, accompanied by the zesty kale salad on the side.