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Lemongrass Chicken With Chickpea & Mint Salad

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“What a salad!! so delicious - the lemongrass marinade just makes the flavor -”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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 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.
  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.

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