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.