Coriander Roasted Chicken w/ Chickpea and Avocado Salad

{Coriander Roasted Chicken w/ Chickpea and Avocado Salad}

[Ingredients]
2 TBSP olive oil
4 chicken breasts
1 tsp tumeric
1/2 tsp ground coriander
Salt and pepper
2 cups cooked chickpeas
1 avocado (chopped)
1 shallot (thinly sliced)
1 english cucumber (halved and thinly sliced)
1/4 C mint leaves
2 TBSP rice vinegar
1 TBSP red wine vinegar
1 tsp balsamic vinegar

[Directions]
1) Heat oven to 450 degrees. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with turmeric, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until golden brown, and crisp on the outside (6-8 minutes. Transfer the pan to the oven. Cook until chicken is cooked through, about 20 minutes. Let rest and slice.
2) While the chicken is cooking, combine the chickpeas, avocado, shallot, cucumber, mint, vinegars, and 1/2 teaspoon salt and 1/4 teaspoon in a mixing bowl.
3) Serve the salad alongside the sliced chicken.

*If you have leftovers, mash the chickpeas and avocados, spread on some romaine lettuce, and roll the remaining ingredients up to make a great lettuce wrap for lunch the next day!