lemongrass chicken with chickpea & mint salad

Prep time: 10min
Total time: 35min
Serves: 4
Boneless, skinless chicken breasts
1 cup
Compliments Sensations Lemongrass & Four Peppercorn Marinade
250 mL
3 tbsp
Sensations by Compliments First Cold Pressed Extra Virgin 100% Olive Oil, divided
45 mL
1/2 cup
Compliments Basmati Rice
125 mL
1 cup
Compliments Chicken Broth - 35% Less Sodium
250 mL
1/2 cup
Frozen peas
125 mL
1/2 can
Chickpeas, rinsed and well drained
270 mL
1/2 cup
Diced cucumber
125 mL
3 tbsp
Finely diced red onion
45 mL
2 tbsp
Chopped fresh mint leaves
30 mL
1 tbsp
Lemon juice
15 mL
17 g
36 g
53 g


  1. Place chicken in a resealable plastic bag. Combine marinade and 2 tbsp (30 mL) olive oil; pour over chicken, seal and refrigerate overnight

  2. 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.

  3. 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.

  4. 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.