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
- Place chicken in a resealable plastic bag. Combine marinade and 2 tablespoons olive oil; pour over chicken, seal and refrigerate overnight.
- 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.
- 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.
- 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)