Lemongrass Chicken With Chickpea & Mint Salad Recipe

Name: Lemongrass Chicken With Chickpea & Mint Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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 4235u00b0F 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.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 chicken breasts, boneless skinless, 1 cup lemongrass and four peppercorn marinade, 3 tablespoons extra virgin olive oil, 1/2 cup basmati rice, and more.

Yes, Lemongrass Chicken With Chickpea & Mint Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemongrass Chicken With Chickpea & Mint Salad

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