adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Middle eastern chicken with chickpea, herb & feta salad
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spice up your weeknights with Middle Eastern chicken, chickpea, herb & feta salad.
Ingredients:
  • 2 tsp sumac (see note)
  • 1 lemon, sliced, plus juice of 1 lemon
  • 4 x 200g chicken breast fillets
  • 40g unsalted butter
  • 1 round Lebanese bread, cut into wedges
  • 400g can chickpeas, rinsed, drained
  • 500.00 ml flat-leaf parsley, roughly chopped
  • 1 red onion, thinly sliced
  • 75g Persian (marinated) feta (see note), drained
Instructions:
  • Combine sumac, 1 tablespoon of oil, lemon slices and juice (reserving 1 tablespoon), then season. Toss in chicken until coated. Cover and refrigerate for 20 minutes to marinate.
  • Preheat your oven to 180°C for optimal cooking temperature.
  • Heat 1 1/2 tablespoons of oil in a large ovenproof frypan over medium-high heat. Sear chicken for 3 minutes on each side until lightly golden, then transfer to the oven and bake for 8 minutes until fully cooked. Cover loosely with foil and let rest for 2 minutes before serving.
  • In a pan over medium heat, melt butter with 2 teaspoons of oil. Season bread and cook until very crisp, about 4-5 minutes, flipping as needed. Remove bread from pan and keep it warm. Then, add chickpeas to the pan and cook for 1-2 minutes to warm through.
  • Slice the chicken and mix it with chickpeas, bread, parsley, onion, and feta. In a separate bowl, whisk together the remaining lemon juice, oil, and any resting juices. Pour the dressing over the salad and enjoy.

Similar Recipes