lemongrass chicken with chickpea & mint salad
Place chicken in a resealable plastic bag. Combine marinade and 2 tbsp (30 mL) olive oil; pour over chicken, seal and refrigerate overnight
Preheat oven to 425°F (220°C). Place chicken on a parchment paper-lined baking tray; season with salt and pepper. Bake until chicken is fully cooked, about 25 min.
Meanwhile, prepare basmati rice according to package directions using the chicken broth. Microwave frozen peas with 1 tbsp (15 mL) water in a covered dish for 2 min. 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 with salt and pepper.
Set aside 1 cooked chicken breast for the Chicken Naan Pizza the next night. Divide rice between 4 plates, top each with a chicken breast and chickpea salad.