Grilled Rodeo Chicken with Summer Salad

Servings: 4



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  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 cup cucumber, diced
  • 1 ½ cups tomatoes, diced
  • 1 tablespoon mint, chopped
  • ½ tablespoon Wildtree Mediterranean Dry Rub
  • 1 tablespoon balsamic vinegar
  • 4 boneless, skinless chicken breasts (about 1 ½ pounds)
  • 1 tablespoon Wildtree Hickory Smoked Grapeseed Oil
  • 1 ½ tablespoons Wildtree Rodeo Rub


Lightly mash chickpeas in a bowl, keeping many whole. Add the cucumber, tomato, mint, Mediterranean Dry Rub, and balsamic vinegar. Refrigerate until you are ready to serve. Preheat grill or grill pan to medium high. Mix together the Hickory Smoked Grapeseed Oil and Rodeo Rub and rub all over the chicken breasts. Cook chicken breasts on both sides until browned and completely cooked through (165°F). Remove chicken from grill and rest before slicing. Serve chicken with prepared salad. Top with feta cheese if desired. 

Nutritional Info

  • Calories: 350
  • Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 24g
  • Fiber: 6g
  • Protein: 45g
  • Cholesterol: 200mg
  • Sodium: 570mg