Mediterranean Chicken and Rice Bowl
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Mediterranean Chicken and Rice Bowl
Category
Meat and Poultry
Ingredients
- 1/4 cup Fustini's Cilantro and Onion olive oil
- 1/8 cup Fustini's Peach 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
- 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 Castelvetrano olives
Ingredients
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.