Spicy Chicken with Greek Vinaigrette and Chickpea Brown Rice
August 6, 2018
Prep: 5 mins
Cook: 15 mins
1 pouch of Grain Trust Organic Brown Rice
1 medium red onion, sliced
1 can cooked chickpeas, drained
1/2 lbchicken breast or thigh, cut into half inch cubes
2 tbspfresh parsley, finely chopped
2 cuptightly packed fresh spinach
1/4 cupgrape tomatoes halved
2 tbspolive oil
1 tbspred wine vinegar
1 clove garlic, minced
1 tbspdried oregano
Chickpeas and Veggies
1In a large pot over high heat, warm 2 tsp. of olive oil until hot. Add the onions and cook until soft, about 3 minutes. Add the chickpeas, tomatoes and season with salt and pepper. Cook and stir occasionally until tomatoes break down and chickpeas are softened. Remove from the heat and add the spinach and half the parsley. Lastly add the cooked rice and mix well. Season to taste with salt and pepper.
2 As the chickpeas and veggies cook, prepare the vinaigrette and chicken.
1In a medium pan, heat one tbsp. of olive oil until hot. Add the chicken cubes and season with salt, pepper and chili flakes and stir occasionally until chicken is cooked through and slightly crispy on the outside, about 10-15 minutes, set aside.
1Mix all the ingredients together in blender, set aside.