Pan-Seared Chicken Breasts with Chickpea Salad

Name: Pan-Seared Chicken Breasts with Chickpea Salad
Yield: Serves 4
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

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Appears in Cook's Country August/September 2014

SERVES4

TIME30 minutes

Pan-Seared Chicken Breasts with Chickpea Salad

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.

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