2 boneless, skinless chicken breast halves (about 5 oz. each)
1 Tbsp. . extra-virgin olive oil
FOR THE SALAD— 3 cups Mediterranean-style lettuces or chopped romaine
1/2 cup seeded, half-moon-sliced cucumber
1/4 cup jarred roasted red sweet peppers, diced
1/4 cup canned chickpeas, drained and rinsed
1/4 cup pitted kalamata olives, halved
1/4 cup crumbled feta cheese
1/4 cup sliced scallions
1/4 cup torn fresh parsley leaves 2 Tbsp. sliced banana-pepper rings Garlic Croutons
Instructions
Whisk together lemon juice, vinegar, and honey for the vinaigrette; continue whisking while you drizzle in oil. Season vinaigrette with salt and pepper; set aside.
Combine cumin, paprika, salt, and pepper for the chicken on a plate; coat both sides of chicken in cumin mixture. Heat oil in a nonstick skillet over medium-high heat; sauté chicken on both sides until cooked through, 10–12 minutes. Let chicken rest 5 minutes, then slice.
Toss lettuces, cucumber, sweet peppers, chickpeas, olives, feta, scallions, parsley, and banana-pepper rings with chicken and vinaigrette in a bowl. Divide between two plates. Top with Garlic Croutons.
Garlic Croutons
Makes- 2 cups Total time- 10 minutes
2 Tbsp unsalted butter
2 Tbsp. extra-virgin olive oil
2 cup French bread cubes
1 Tbsp. paprika
1 tsp. granulated garlic
Heat butter and oil in a nonstick skillet over medium-high heat. Add bread cubes; sauté, stirring often, until bread is toasted, 3–4 minutes. Stir in paprika and granulated garlic, cook 1–2 minutes, and remove croutons from heat. Toss bread to combine with seasonings.
Originally Submitted
8/17/2013
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