LEMONGRASS CHICKEN WITH CHICKPEA & MINT SALAD

Lemongrass Chicken With Chickpea & Mint Salad image

Provided by Chef mariajane

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

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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

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