• Heat the oven to 450 degrees F.
• Score the tops of the chicken in a cross-hatch pattern. Drizzle a little olive oil over both sides the chicken.
  2 Chicken Breasts, 2 Tablespoons Extra Virgin Olive Oil
• Mix the seasoning in a small bowl and sprinkle over both sides of the chicken.
  1/2 teaspoon Chili Powder, 1/2 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder, 1 teaspoon Kosher Salt

For the Chickpeas

• Meanwhile, place a layer of paper towels on a quarter sheet pan and place the drained chickpeas over top. Use another paper towel to blot dry, then remove the paper towels.
  1 Can Chickpeas
• In a small bowl, add all the seasonings and mix to combine.
  1/2 teaspoon Cumin, 1/2 teaspoon Ground Coriander, 1/2 teaspoon Smoked Paprika, 1/4 teaspoon Garlic Salt
• Drizzle the chickpeas with 1 tablespoon of the olive oil followed by the seasonings. Toss to coat. Set aside.
  1-2 Tablespoons Olive Oil
• Heat the oil in a large oven-safe cast iron skillet over medium-high until shimmering. Add the chicken, cut side down and cook until browning in spots, about 5-7 minutes.
  1-2 Tablespoons Olive Oil
• Carefully transfer the hot skillet and the quarter sheet pan with the chickpeas to the oven and roast until the chicken is cooked through (about 20-25 minutes) or until the chicken is done and chickpeas are crispy.

For the Feta

• Meanwhile, zest the lemon into a small bowl. Juice half into the bowl (reserve the other half for serving).
  1 Lemon
• Crumble in the feta, then add the herbs, remaining 1 tablespoon olive oil and a pinch of black pepper. Smash with a fork until fully combined and spreadable.
  4 ounces Feta, 2 Tablespoons Fresh Dill, 1 Tablespoon Fresh Mint, 1/4 teaspoon Black Pepper

To Assemble

• Remove the chicken and chickpeas from the oven, flipping the chicken back to cut side up. Top the with the feta, followed by the chickpeas.
• Finish with a squeeze of lemon.