Middle Eastern Chicken with herbs, chickpea & feta

Middle Eastern Chicken with herbs, chickpea & feta

By What’s For Dinner Frances

4 serves

4 serves

25 mins

25 mins

25 mins

25 mins

CH-TBB-ChickenCuts-Breast
TheBareBird-Breast-Packaging

Ingredients

  • 800 grams The Bare Bird Chicken Breast
  • 2 x teaspoons sumac
  • 1/3 Cup olive oil
  • 1 Lemon sliced plus juice of one lemon
  • 400 grams can chickpeas rinsed and drained
  • 1 cup flat leaf parsley & mint roughly chopped
  • 1 red onion thinly sliced
  • 75 grams Persian feta drained

Method

  1. In a large bowl combine sumac, 1 tbsp olive oil, lemon slices, 1/2 lemon juice, then season to taste
  2. Add chicken, toss to coat, then cover and place in fridge to marinate for 20 minutes
  3. Preheat oven to 180°C
  4. Cook chicken for 3 minutes each side until lightly golden
  5. Transfer chicken to oven with marinating juices and sliced lemon and cook through. Approx 8 minutes
  6. Remove from oven, loosely cover with foil, then rest for 2 minutes
  7. Slice chicken and toss with chickpeas, parsley, onion and feta
  8. Combine remaining lemon juice, olive oil and contents of baking tray and drizzle over the salad and serve.
 
 

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