Recipe #32 Grilled Spiced Chicken With Chickpeas

This week's recipe is from Real Simple.  Santa Barbara has been experiencing a lot of heat and humidity (ok, I know -- we are still lucky we live here).  It's too hot to cook inside, so I was looking for something I could grill out and not heat up the kitchen.  This was a delish and simple recipe made all the better by the Byron 2011 Chardonnay (thanks Susie) which accompanied dinner.  All in all a simple, yummy recipe and good for you too!  I did not serve with pita bread, but otherwise made the recipe pretty much as called for, except I only made a half portion.  Happy Cooking!

Ingredients

• 2 15.5-ounce cans chickpeas, rinsed
• 1/4 cup halved and pitted kalamata olives
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• kosher salt and black pepper

 

• 4 6-ounce boneless, skinless chicken breasts
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• grilled pita, for serving

Directions

1. Heat grill to medium. In a medium bowl, combine the chickpeas, olives, parsley, oil, and vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Season the chicken with the paprika, oregano, ½ teaspoon salt, and ¼ teaspoon pepper and grill until cooked through, 6 to 8 minutes per side. Serve with the salad and pita.

Nutritional Information

• Per Serving
• Calories 459Calories From Fat 194
• Fat 22g
• Sat Fat 3g
• Cholesterol 94mg
• Sodium 977mg
• Protein 41g
• Carbohydrate 22g
• Sugar 1g
• Fiber 7g
• Iron 4mg
• Calcium 94mg