Mediterranean Lemon Herb Chicken with Chickpea Salad
A flavorful Mediterranean dish featuring lemon herb-marinated chicken thighs paired with a refreshing chickpea salad, perfect for a healthy and satisfying meal.
15 min
Prep
25 min
Cook
4
Serves
480
Calories
Macros · per serving
34g protein
30g carbs
24g fat
Ingredients
For 4 servings
- 4 chicken thigh
- 3 tablespoon olive oil
- 3 tablespoon lemon juice
- 2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 400 gram chickpea
- 1 cucumber
- 200 gram cherry tomato
- 0.5 red onion
- 0.25 cup parsley
- 100 gram feta cheese
- 2 tablespoon red wine vinegar
Instructions
- 1
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- 2
Add chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 10 minutes.
- 3
Heat a grill pan over medium heat. Cook the chicken thighs for 6-7 minutes on each side until fully cooked through and juices run clear.
- 4
While the chicken cooks, rinse and drain the chickpeas. Chop the cucumber, cherry tomatoes, and red onion, and combine in a large bowl.
- 5
Add the chickpeas, chopped parsley, and crumbled feta cheese to the bowl of vegetables. Drizzle with red wine vinegar and toss to combine.
- 6
Season the chickpea salad with salt and black pepper to taste.
- 7
Serve the grilled lemon herb chicken thighs alongside the chickpea salad.
Cook it this week.
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