Lemongrass Chicken with Chickpea & Mint Salad
Prep Time
Serves
Cooking Mode
5 boneless, skinless chicken breasts
1 cup Compliments Sensations Lemongrass & Four Peppercorn Marinade
3 tbsp Sensations by Compliments First Cold Pressed Extra Virgin 100% Olive Oil, divided
½ cup Compliments Basmati Rice
1 cup Compliments Chicken Broth - 35% Less Sodium
½ cup frozen peas
½ can chickpeas, rinsed and well drained
½ cup diced cucumber
3 tbsp finely diced red onion
2 tbsp chopped fresh mint leaves
1 tbsp lemon juice
5 boneless, skinless chicken breasts
1 cup Compliments Sensations Lemongrass & Four Peppercorn Marinade
3 tbsp Sensations by Compliments First Cold Pressed Extra Virgin 100% Olive Oil, divided
½ cup Compliments Basmati Rice
1 cup Compliments Chicken Broth - 35% Less Sodium
½ cup frozen peas
½ can chickpeas, rinsed and well drained
½ cup diced cucumber
3 tbsp finely diced red onion
2 tbsp chopped fresh mint leaves
1 tbsp lemon juice
Directions
1Place 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).
2Preheat 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.
3Meanwhile, 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.
4Set 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.
Disclaimer
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Personal Note
Personal Note
