GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS
Provided by Chris Fischer
Categories Chicken Kid-Friendly Quick & Easy Dinner Lunch Spring Summer Grill/Barbecue Healthy Bon Appétit Massachusetts Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
- Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8-10 minutes. Turn and grill until cooked through, 4 minutes longer.
- Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
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Mataline Phillips
[email protected]I love the simplicity of this dish. It's just a few ingredients, but they come together to create a delicious meal.
Seth Bortey
[email protected]This is one of my favorite grilled chicken recipes. It's easy to make and always delicious.
Masaood Khan
[email protected]I've made this recipe several times, and it's always a hit. It's a great dish to serve to company.
Maggie Juston
[email protected]The lemon-tahini dressing is the perfect finishing touch for this dish. It's tangy, creamy, and delicious.
Unise Rai
[email protected]I'm not usually a fan of chickpeas, but I loved them in this dish. They were soft and flavorful.
Chastity StJulian
[email protected]This dish is perfect for a summer cookout. It's light and refreshing, and it can be served warm or cold.
Birendra Samal
[email protected]I'm always looking for new grilled chicken recipes, and this one is a keeper. It's easy to make and always a crowd-pleaser.
Habib Lee
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the chickpeas and the arugula.
Deron Nuts
[email protected]I love the combination of flavors in this dish. The chicken is savory, the arugula is bitter, the chickpeas are nutty, and the dressing is tangy.
Phillicia Everson
[email protected]This dish is healthy and delicious. It's a great option for a weeknight meal or a casual lunch.
Ajiri Deborah
[email protected]I'm not a vegetarian, but I'm always looking for meatless meals. This dish is a great option for vegetarians and meat-eaters alike.
lil Lama
[email protected]This recipe is a great way to use up leftover chicken. I had some roasted chicken in the fridge, and it worked perfectly in this dish.
Abdullah songs Sawad
[email protected]I served this dish with some grilled vegetables, and it was a complete meal.
Shahaid ramzan
[email protected]I added a bit of extra lemon juice to the dressing, and it was perfect. The dressing was tangy and flavorful.
Deshi Artist
[email protected]I didn't have any fresh arugula, so I used baby spinach instead. It worked just fine.
Erum Niaz
[email protected]I used skinless, boneless chicken breasts for this recipe, and they cooked perfectly. The chicken was moist and juicy.
Soyodol Mostofa
[email protected]This recipe was easy to follow and didn't take too long to make. I was able to get dinner on the table in under an hour.
sujit mandal
[email protected]I'm not usually a fan of arugula, but it was surprisingly good in this dish. The bitterness of the arugula balanced out the richness of the chicken and chickpeas.
oshada yasasvi
[email protected]This grilled chicken with arugula and warm chickpeas recipe was a hit! The chicken was tender and flavorful, and the combination of arugula, chickpeas, and lemon-tahini dressing was delicious. I will definitely be making this again.