Grilled Citrus-Honey Chicken with Spiced Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

Tender grilled chicken marinated in a bright citrus-honey glaze, served alongside a warm spiced chickpea and vegetable salad. This Mediterranean-inspired chicken recipe (high protein, gluten free), ready in about 35 minutes, pairs chicken breasts, fresh orange juice, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1/2 cup fresh orange juice
• 3 tbsp honey
• 3 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup fresh orange juice, 3 tbsp honey, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground paprika, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp olive oil to form the marinade.
2. Step 2: Place 4 chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours to soak up the flavors.
3. Step 3: Preheat the grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: While the chicken grills, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped red onion and 1 diced medium red bell pepper, sautéing for 4-5 minutes until softened.
5. Step 5: Add 1 can (15 oz) drained and rinsed chickpeas to the skillet, along with 1 tsp ground cumin, 1/2 tsp paprika, and salt to taste. Cook for 5 minutes, stirring occasionally, until chickpeas are warm and spices fragrant.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp lemon juice to brighten the salad.
7. Step 7: Serve the grilled chicken breasts over a bed of the warm spiced chickpea salad for a balanced and flavorful meal.