Name: Pan-Seared Chicken Breasts with Chickpea Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 5 tablespoons extra-virgin olive oil; 1/4 cup lemon juice (2 lemons); 1 teaspoon honey; 1 teaspoon smoked paprika; 1/2 teaspoon 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

Why This Recipe Works

This simple yet nourishing meal combines well-browned chicken breasts with a chickpea salad for a well-rounded dinner. Chickpeas bring not only fiber but also plant-based protein. Using a cold-start searing method, we started cooking the breasts in a cold nonstick skillet and flipped them periodically for good browning and a moist interior. For a punchy vinaigrette to toss with the salad and drizzle over the meat, we combined olive oil and a squeeze of lemon, adding zingy paprika and cumin and some honey for subtle sweetness.

Before You Begin

Smoked sweet or smoked hot paprika can be used interchangeably in this recipe.

Instructions

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.

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.

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