Ingredients

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6 tablespoons extra-virgin olive oil

¼ cup lemon juice (2 lemons)

1 teaspoon honey

1 teaspoon smoked paprika

½ teaspoon ground cumin

salt and pepper to taste

2 (15-ounce) cans chickpeas, rinsed

½ red onion, sliced thin

¼ cup chopped fresh mint

½ cup all-purpose flour

4 (4- to 6-ounce) boneless, skinless chicken breasts, trimmed

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Steps

1. Whisk ¼ cup oil, lemon juice, honey, paprika, cumin, ½ teaspoon salt, and ½ teaspoon pepper together in a large bowl until combined. Reserve 3 tablespoons dressing for serving. Add chickpeas, onion, and mint to remaining dressing and toss to combine. Season with salt and pepper to taste and set aside for serving.

2. Spread flour in shallow dish. Pound thicker ends of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in flour to coat, shaking off any excess.

3. Heat remaining 2 tablespoons oil in 12-inch skillet over medium-high heat until just smoking. Place chicken in skillet and cook, turning as needed, until golden brown on both sides and chicken registers 160 degrees, about 10 minutes. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Drizzle reserved dressing over chicken and serve with salad.