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people
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Ingredients
- 1/4 cup Cilantro & Red Onion EVOO
- 1/8 cup Apricot White Balsamic Vinegar
- 4 garlic cloves peeled and minced
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/4 tsp salt
- pinch black pepper
- 4 boneless skinless chicken breast
- 1 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 olives pitted
Ingredients
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Instructions
- In a medium bowl, combine Cilantro & Red Onion EVOO, Apricot White Balsamic Vinegar, garlic, cumin, turmeric, coriander, paprika, salt, and pepper. Whisk until blended.
- Place chicken in a casserole dish or a large plastic zipper bag. Add half of the marinade 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 (internal temperate 165°F). Remove from oven and set aside to rest for 5 minutes before slicing.
- Cook rice according to the instructions on the package.
- To serve, dive rice and chicken between bowls and top with spinach, chickpeas, tomatoes, cucumber, and olives. Drizzle with remaining marinade.