Coriander Roasted Chicken With Chickpea And Avocado Salad Recipe

Recipe By Slurrp

This coriander roasted chicken with chickpea and avocado salad is a flavorful and healthy dish. The chicken is marinated in a mixture of coriander, garlic, and lemon juice, then roasted to perfection. The chickpea and avocado salad is a refreshing combination of creamy avocado, protein-packed chickpeas, and tangy lemon dressing. This dish is perfect for a light lunch or dinner, and it's packed with nutrients and flavor.

4.8
25 Rating -
Rate
Non Vegdiet
35minstotal
35m.total
Coriander Roasted Chicken With Chickpea And Avocado Salad
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Ingredients for Coriander Roasted Chicken With Chickpea And Avocado Salad Recipe

  • 1 Chicken Breasts
  • 1/2 tablespoon Coriander Powder
  • 1 cloves Cloves Garlic, Minced
  • 1/4 Juice Lemon
  • As required Salt And Pepper, To Taste
  • 1/4 can Chickpeas, Drained And Rinsed
  • 1/2 Avocados, Diced
  • 1/4 cup Cherry Tomatoes, Halved
  • 0.06 cup Red Onion, Thinly Sliced
  • 0.06 cup Fresh Cilantro, Chopped
  • 1/4 Juice Lemon
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste

Directions: Coriander Roasted Chicken With Chickpea And Avocado Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a small bowl, mix together the coriander, garlic, lemon juice, salt, and pepper.
  • STEP 3.Place the chicken in a baking dish and rub the coriander mixture all over the chicken.
  • STEP 4.Roast the chicken in the preheated oven for 25-30 minutes, or until cooked through.
  • STEP 5.While the chicken is roasting, prepare the chickpea and avocado salad.
  • STEP 6.In a large bowl, combine the chickpeas, avocado, cherry tomatoes, red onion, and cilantro.
  • STEP 7.In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
  • STEP 8.Pour the dressing over the salad and toss to combine.
  • STEP 9.Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
  • STEP 10.Serve the coriander roasted chicken with the chickpea and avocado salad.
  • STEP 11.Enjoy!

Cooking Tips

  • Make sure to rub the coriander mixture all over the chicken to ensure even flavor.
  • You can marinate the chicken in the coriander mixture for a few hours or overnight for even more flavor.
  • Feel free to add other vegetables or herbs to the chickpea and avocado salad for extra freshness and texture.

Storage and Serving

  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
  • The chickpea and avocado salad is best served fresh, but any leftovers can be stored in the refrigerator for up to 2 days.
  • Serve the coriander roasted chicken with the chickpea and avocado salad as a main dish or as part of a larger meal.
Nutrition
value
182
calories per serving
17 g Fat< 1 g Protein6 g Carbs1 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    < 1g
  • Carbs
    6g
  • Fiber
    1g

MacroNutrients

  • Carbs
    6g
  • Protein
    < 1g
  • Fiber
    1g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    8mg
  • Iron
    1mg
  • Vitamin A
    23mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    21mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp