Lemongrass Chicken With Chickpea Mint Salad Recipes
LEMONGRASS CHICKEN WITH CHICKPEA & MINT SALAD
Make and share this Lemongrass Chicken With Chickpea & Mint Salad recipe from Food.com.
Provided by Chef mariajane
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in a resealable plastic bag. Combine marinade and 2 tablespoons olive oil; pour over chicken, seal and refrigerate overnight.
- Preheat oven to 4235°F 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.
Nutrition Facts : Calories 495, Fat 25, SaturatedFat 5.5, Cholesterol 92.8, Sodium 406.6, Carbohydrate 29.9, Fiber 3.3, Sugar 2, Protein 36.1
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- 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).
- 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.
- 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.
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