- Prep Time
- 10 mins
- Total Time
- 35 mins
- 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
Method
- 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 520
- Fat:
- 17 g
- Carbs:
- 36 g
- Protein:
- 53 g