Fresh, crunchy and satisfying, this Greek salad-inspired dinner has it all! We've kept the carbs low but haven't scrimped on satisfaction. Chicken, chickpeas, veggies and feta make for a vibrant and filling low-carb feast!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Drain and rinse chickpeas. Halve grape tomatoes. Peel, then thinly slice shallot. Pat chicken dry with paper towels, the cut each piece in half, crosswise. Sprinkle with half the Lemon Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken. Sear until golden-brown, 2-3 min per side. Transfer the chicken to a baking sheet. Roast in the middle of oven until chicken is cooked through, 6-8 min.** Carefully rinse and wipe pan clean.
Stir together half the vinegar, shallots and 2 tbsp water (dbl for 4ppl) in a small pot. Bring to a boil over high heat. Remove pot from heat to cool slightly.
Heat the same pan (from step 2) over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then chickpeas and remaining Lemon Pepper Seasoning. Cook, stirring occasionally until golden-brown, 4-5 min. Season with salt. Remove pan from heat and let chickpeas cool, slightly.
Whisk together remaining vinegar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add chickpeas, tomatoes, half the feta and spring mix. Toss to combine and season with salt and pepper.
Drain and discard liquid from pickled shallots. Thinly slice chicken. Divide salad between plates. Top with chicken, pickled shallots and remaining feta.