Pan-Seared Chicken Breasts with Chickpea Salad

By Dr_Mom

Ingredients

• 5 tbls extra-virgin olive oil
• 1/4 cup lemon juice (2 lemons)
• 1 tsp honey
• 1 tsp smoked paprika, sweet, semisweet or hot, your choice
• 1/2 tsp ground cumin
• Salt and pepper
• 2 (14-ounce) cans chickpeas, rinsed
• 1/2 red onion, sliced thin
• 1/4 cup torn fresh mint
• 4 (6-ounce) boneless, skinless chicken breasts, trimmed

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Whisk 1/4 cup oil, lemon juice, honey, paprika, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Set aside 3 tablespoons dressing. Add chickpeas, onion, and mint to remaining dressing in bowl. Season with salt and pepper to taste.

2. Pat chicken dry with paper towels and season with salt and pepper. Heat remaining 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook chicken until golden brown and meat registers 160 degrees, about 6 minutes per side. Transfer chicken to carving board, tent loosely with foil, and let rest for 5 minutes.

3. Transfer chickpea salad to platter and top with chicken. Drizzle reserved dressing over chicken. Serve.