INGREDIENTS 1½ cups of basmati rice 1 can (14 ounces) chickpeas, drained and rinsed 4 tablespoons Shawarma seasoning, divided Salt Extra virgin olive oil 3 cups of boiling water 4 boneless, skinless chicken breasts 1 lemon, zest and juice 2 cloves of garlic, minced 1 box of cherry tomatoes 1 red onion, thinly sliced 1½ tablespoons of balsamic vinegar
PREPARATION Add the rice and chickpeas to a saucepan, season with 1 tablespoon of shawarma spices and ½ tablespoon of salt. Drizzle with 2 tablespoons of extra virgin olive oil. Pour 3 cups of boiling water over the pan, stir, cover, and bake at 400°F for 25 minutes. When ready, uncover, fluff with a fork, and set aside until ready to serve. Meanwhile, cut the chicken breasts into strips. In a large bowl, combine the zest and juice of 1 lemon with garlic, ½ teaspoon salt, ½ teaspoon pepper, 3 tablespoons extra-virgin olive oil, and 3 tablespoons shawarma spices; mix well. Add the chicken and stir to coat. Prepare the tomato salad by combining the tomatoes and onions in a bowl and tossing with balsamic vinegar, 3 tablespoons of extra-virgin olive oil, salt, and pepper. Heat a pan and cook the chicken for 3 minutes on each side. Serve with tomato salad and rice
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