Lemongrass Chicken with Chickpea & Mint Salad

  • Prep Time 10 min
  • Total Time 35 min
  • Serves: 4

Ingredients

  • 5 boneless, skinless chicken breasts
  • 1 cup Compliments Sensations Lemongrass & Four Peppercorn Marinade 250 mL
  • 3 tbsp Sensations by Compliments First Cold Pressed Extra Virgin 100% Olive Oil, divided 45 mL
  • 1/2 cup Compliments Basmati Rice 125 mL
  • 1 cup Compliments Chicken Broth - 35% Less Sodium 250 mL
  • 1/2 cup frozen peas 125 mL
  • 1/2 can chickpeas, rinsed and well drained 270 mL
  • 1/2 cup diced cucumber 125 mL
  • 3 tbsp finely diced red onion 45 mL
  • 2 tbsp chopped fresh mint leaves 30 mL
  • 1 tbsp lemon juice 15 mL

Directions

  • Step 1

    Place chicken in a resealable plastic bag. Combine marinade and 2 tbsp (30 mL) olive oil; pour over chicken, and set aside (can be chilled overnight).

  • Step 2

    Preheat oven to 425°F (220°C). Place chicken on a parchment paper-lined baking tray; season with salt and pepper. Bake until chicken is fully cooked, about 25 min.

  • Step 3

    Meanwhile, prepare basmati rice according to package directions using the chicken broth. Microwave frozen peas with 1 tbsp (15 mL) water in a covered dish for 2 min. Quickly run under cold water until cool, then drain well. Combine peas, chickpeas, cucumber, onion, mint, remaining olive oil and lemon juice. Season to taste with salt and pepper.

  • Step 4

    Set aside 1 cooked chicken breast for the Chicken Naan Pizza the next night. Divide rice between 4 plates, top each with a chicken breast and chickpea salad.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 520
  • Fat 17 g
  • Carbs 36 g
  • Protein 53 g