Mediterranean Chicken and Rice Bowls
serves 4
Ingredients
1/4 cup Cilantro & Onion EVOO
1/8 cup Apricot Balsamic
4 each garlic cloves, peeled and minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 cup Apricot Balsamic
4 each garlic cloves, peeled and minced
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon salt
pinch of black pepper
4 boneless skinless chicken breasts
1 cup basmati or brown rice
2 cups baby spinach, chopped
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 cup olives, pitted
4 boneless skinless chicken breasts
1 cup basmati or brown rice
2 cups baby spinach, chopped
1 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumbers, diced
1 cup olives, pitted
Directions
- In a medium bowl, combine olive oil, balsamic, garlic, cumin, turmeric, coriander, paprika, salt and pepper, whisk until blended. Place the chicken in a casserole dish or a large plastic zipper bag. Add half of the dressing to the chicken and toss to coat. Refrigerate for 1 hour (or up to overnight).
- Preheat oven to 400°F. Place marinated chicken on a baking sheet and roast for 12-15 minutes or until thoroughly cooked. Remove from the oven and set aside to rest for 5 minutes before slicing.
- Cook rice according to the instructions on the package. To serve, divide rice and chicken between bowls and top with spinach, chickpeas, tomatoes, cucumber and olives. Drizzle with remaining dressing.
