Albanian Herb-Crusted Grilled Chicken with Roasted Beet & Chickpea Salad
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Pan-seared chicken breast coated in toasted walnuts and fresh herbs, paired with a vibrant roasted beet and white chickpea salad dressed in lemon-olive oil vinaigrette. A Balkan Mediterranean gem celebrating earthy flavors and nutty textures.
Ingredients
- 4 pieces (6 oz each) boneless chicken breasts, patted dry
- 3/4 cups walnuts, finely chopped, lightly toasted
- 1/3 cup fresh parsley, minced
- 3 tbsp fresh mint, minced
- 2 tbsp fresh dill, minced
- 1 tbsp lemon zest
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- 4 tbsp extra virgin olive oil, divided
- 1 1/4 lbs beets, medium, peeled, cubed
- 2 cans (15 oz) canned white beans, drained, rinsed
- 1/3 cup red onion, thinly sliced
- 3 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- 1 tbsp red wine vinegar
- 4 cups arugula, fresh, lightly packed
- 1/4 cup feta cheese, crumbled, optional
Instructions
- 1
Preheat oven to 425°F. Toss beet cubes with 1 tbsp olive oil, salt, and pepper. Spread on baking sheet and roast for 18-20 minutes until tender and caramelized.
- 2
While beets roast, combine walnuts, parsley, mint, dill, lemon zest, salt, and pepper in a shallow bowl. Mix well.
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