Name: Pan-Seared Chicken Breasts with Chickpea Salad
Total time: 30 min
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

Reserving a few tablespoons of the dressing for drizzling on the chicken before serving helps reinforce the smoky, tangy flavors of the chickpea salad.

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.