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Mediterranean Chicken Salad
with Roasted Chickpeas & Marinated Beets
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Time25 min
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Servings2
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NutritionEst. 520 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this bright, flavorful dish, oregano-seasoned chicken, crispy chickpeas, and spicy marinated beets are served over a bed of romaine lettuce tossed with an irresistible garlic vinaigrette. We’re topping it off with a garnish of crumbly feta cheese for a bit of pleasantly tangy flavor in each bite.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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instructions
1
Prepare & roast the chickpeas:
Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. On a paper towel-lined cutting board, medium dice the beets. Place in a bowl; add the lemon purée and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the beets marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the salad & serve your dish:
While the chicken cooks, in a large bowl, whisk together the vinegar, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like. Add the chopped lettuce and sliced radishes; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken, marinated beets, roasted chickpeas, and cheese (crumbling before adding). Enjoy!
1
Prepare & roast the chickpeas:
Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas. Spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Drizzle the chickpeas with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and slightly crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.
2
Prepare the remaining ingredients:
While the chickpeas roast, wash and dry the fresh produce. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Roughly chop the lettuce. Halve the radishes lengthwise, then thinly slice crosswise. On a paper towel-lined cutting board, medium dice the beets. Place in a bowl; add the lemon purée and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the chicken:
While the beets marinate, pat the chicken dry with paper towels. Place in a bowl. Season with salt, pepper, and the oregano; toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
4
Make the salad & serve your dish:
While the chicken cooks, in a large bowl, whisk together the vinegar, 2 teaspoons of olive oil, and as much of the garlic paste as you’d like. Add the chopped lettuce and sliced radishes; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the cooked chicken, marinated beets, roasted chickpeas, and cheese (crumbling before adding). Enjoy!
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