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Chicken with Chickpeas and Arugula

This meal is easy to make, low-carb, and tasty. Winner winner chicken dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 2
Author: Chef Julie Yoon

Ingredients

For the chicken:

  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon crushed red chili flakes
  • 2 skin on bone-in chicken leg and thigh quarters

For the chickpeas and arugula:

  • 1 (15 ounce) can chickpeas garbanzo beans, drained and rinsed
  • 2 tablespoons olive oil divided
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • The juice of half a lemon
  • 2 packed cups of baby arugula

Instructions

  • Turn on your broiler and place the oven rack on the second to the highest rung. Make the dry rub for the chicken by combining the cumin, salt, chili flakes and lemon zest. Rub the mixture all over the chicken quarters. Place the chicken quarters skin side down on an aluminum foil wrapped sheet pan.
  • Broil for 8-10 minutes, until the skin turns brown, but watch it so it doesn’t burn. Flip the chicken skin side up and broil for 8-10 minutes more, or until the skin is nicely browned and crisp. Let the chicken rest out of the oven on the sheet pan for 5 minutes before cutting into it.
  • Meanwhile, in a saute pan, heat 1 tablespoon of olive oil and add the ground cumin. Stir it around for a few seconds in the oil. Add the drained chickpeas, along with the salt and lemon juice. Turn the heat off and add in your arugula, along with the remaining 1 tablespoon of olive oil. Toss to wilt the arugula slightly and serve with the chicken. Serve alone, or with a little salsa on the side.