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