Lemongrass Chicken With Chickpea & Mint Salad

• 4 chicken breasts, boneless skinless
• 1 cup lemongrass and four peppercorn marinade
• 3 tablespoons extra virgin olive oil
• 1/2 cup basmati rice
• 1 cup chicken broth (30% less sodium)
• 1/2 cup frozen peas
• 0.5 (270 ml) can chickpeas, rinsed and well drained
• 1/2 cup diced cucumber
• 3 tablespoons red onions, finely diced
• 2 tablespoons chopped fresh mint leaves
• 1 tablespoon lemon juice

1. Place chicken in a resealable plastic bag. Combine marinade and 2 tablespoons olive oil; pour over chicken, seal and refrigerate overnight.
2. Preheat oven to 4235u0b0F Place chicken on a parchment paper-lined baking tray; season with salt and pepper. Bake until chicken is fully cooked, about 25 minutes.
3. Meanwhile, prepare basmati rice according to package directons using the chicken broth. Microwave the peas with 1 tablespoons water in a covered dish for 2 minutes. 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.
4. Divide rice between 4 salad plates, top each with a sliced chicken breast, and chickpea salad.

chicken breasts, marinade, extra virgin olive oil, basmati rice, chicken broth, frozen peas, chickpeas, cucumber, red onions, mint leaves, lemon juice

Taken from www.food.com/recipe/lemongrass-chicken-with-chickpea-mint-salad-370776 (may not work)