Mediterranean Chicken and Rice Bowls

1/4 c. Cilantro & Onion EVOO
1/8 c. Apricot Balsamic
4 each garlic cloves, peeled and minced
1/2 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. coriander
1/4 tsp.paprika
1/4 tsp. salt
pinch of black pepper
4 boneless, skinless chicken breasts
1 c. basmati or brown rice
2 c. baby spinach, chopped
1 c. canned chickpeas, drained and rinsed
1 c. cherry tomatoes, halved
1 c. cucumbers, diced
1 c. olives, pitted

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.

Serves 4

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