Greek Chickpea Chicken (Print Version)
# Ingredients:
→ Spices
01 -
1.5 teaspoons kosher salt
02 -
2 teaspoons oregano (dried)
03 -
1/2 teaspoon cumin (ground)
04 -
2 teaspoons garlic powder
05 -
2 teaspoons smoked paprika
→ Main Ingredients for Pan
06 -
1 can chickpeas, washed, drained, and dried
07 -
1.5 pounds diced chicken breasts (1-inch pieces)
08 -
2 tablespoons olive oil in two separate portions
→ Vegetables and Salad Mix
09 -
1 large diced red bell pepper
10 -
1 teaspoon Dijon mustard
11 -
1/2 teaspoon kosher salt
12 -
2 tablespoons wine vinegar (red)
13 -
1 minced red onion (1/4 cup)
14 -
1 English cucumber cut into cubes
15 -
1 teaspoon dried oregano
16 -
1/4 cup olive oil
17 -
1/2 cup chopped fresh dill
18 -
Pepperoncini, sliced and drained
19 -
1/2 cup freshly chopped cilantro
20 -
4 cups spring arugula
21 -
4 cups chopped lettuce (romaine)
22 -
1 cup baby tomatoes cut in half
23 -
2 tablespoons lemon juice
24 -
Feta cheese crumbles
# Instructions:
01 -
Fire up your oven to 425°F and cover your baking sheet with parchment.
02 -
Stir together cumin, paprika, garlic powder, oregano, and salt in a small dish. Set aside for later use.
03 -
Place chickpeas on the pan, drizzle with 1 tablespoon of oil, and sprinkle a third of the spice mix on top. Stir them together, then shift them to one side of the pan.
04 -
Put the chicken on the opposite side of the same pan. Add the other tablespoon of oil and the rest of the spices. Stir everything so it’s mixed well and spread it flat.
05 -
On the middle shelf, cook the chicken and chickpeas for about 20–25 minutes. Stir everything halfway so it cooks evenly. The chicken should be done, and the chickpeas should have a crunch.
06 -
In a big bowl, whisk olive oil, mustard, vinegar, oregano, lemon juice, and salt until it looks smooth.
07 -
Toss cucumber, pepper, red onion, and cherry tomatoes into the dressing bowl. Stir to coat everything well.
08 -
Right before eating, toss the arugula, romaine, dill, and cilantro into the vegetable mixture. Stir gently to combine.
09 -
Divide the salad portioned out into bowls. Top each one with chickpeas and chicken. Sprinkle both feta and pepperoncini on top if you’d like, then enjoy immediately.