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Coriander Lime Chicken with Spiced Chickpea Salad

This is a flavour-packed dish that combines tender, marinated chicken thighs with a vibrant, warm chickpea salad. The citrusy freshness of coriander and lime beautifully complements the rich, smoky spices, making it a perfect dish for a casual lunch or dinner. Simple to prepare yet bursting with bold flavours!
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Keyword: Chicken, Coriander, Limes, Chickpeas, Spiced
Category: Main Courses, Spices & Herbs
Course: Mains, Poultry
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 76kcal
Author: MJF
Cost: £8.00

Equipment

  • 1 Cutting Board and Cooks Knife
  • 2 Mixing Bowls
  • 1 Wooden Spoon
  • 1 Grill or Frying Pan

Ingredients

For the Chicken:

  • 4 each Chicken Thighs boneless, or Chicken Breasts
  • 1 Bunch Coriander Cilantro, chopped
  • 1 each Lime zest and juice
  • 3 each Cloves Garlic finely chopped
  • 1 Tsp Ground Coriander
  • 1 Tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Tbsp Olive Oil
  • Salt and Pepper to Taste

For the Chickpea Salad:

  • 1 Tin Chickpeas drained and rinsed
  • 1 each Red Pepper diced
  • 1 each Small Red Onion thinly sliced
  • 1 Tsp Ground Coriander
  • 1 Tsp Cumin
  • 1 Tbsp Olive Oil
  • 1 Tbsp White Wine Vinegar
  • Salt and Pepper to Taste

Instructions

Marinate the Chicken:

  • In a bowl, combine the chopped coriander, lime zest, lime juice, garlic, ground coriander, cumin, paprika, olive oil, salt, and pepper.
  • Add the chicken thighs and coat well. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for deeper flavour).

Cook the Chicken:

  • Preheat a grill or frying pan over medium-high heat.
  • Cook the chicken for 6–8 minutes on each side, or until cooked through and charred at the edges.
  • Remove from the heat, cover loosely with foil, and rest for 5 minutes.

Prepare the Chickpea Salad:

  • In a separate pan, heat the olive oil and sauté the red onion and red pepper for 3–4 minutes.
  • Add the chickpeas, ground coriander, cumin, and a pinch of salt and pepper.
  • Cook for 2–3 minutes until warmed through.
  • Remove from heat and stir in the white wine vinegar.

Serve:

  • Serve the chicken on a bed of warm chickpea salad. (it can be sliced at this stage).
  • Garnish with more fresh coriander and a squeeze of lime.

Notes

For extra depth, lightly toast the ground coriander and cumin before adding them to the marinade and salad.

Nutrition

Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 58mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg