YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken with Roasted Chickpea Pilaf
Savor the bright flavors of lemon and fresh herbs on a tender chicken breast, paired with a heartwarming roasted chickpea pilaf accented with vibrant bell peppers and red onion. This dish offers a delightful balance of protein and wholesome grains, perfect for a nourishing breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Roasted Chickpeas
1/2 cup Cooked Brown Rice
1/2 cup Bell Pepper
1/4 cup Red Onion
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, combine lemon juice, olive oil, mixed fresh herbs, salt, and pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.
On a baking sheet, toss the chickpeas with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 20 minutes, until slightly crispy.
While the chickpeas roast, cook the brown rice according to package instructions if not already prepared.
In a pan over medium heat, sauté the chopped bell pepper and red onion for 3-4 minutes until slightly softened.
Mix the sautéed vegetables with the cooked brown rice and roasted chickpeas to create the pilaf. Adjust salt and pepper as needed.
Heat a skillet over medium-high heat and cook the marinated chicken breast for 5-6 minutes on each side or until fully cooked and juices run clear.
Slice the chicken and serve it over the roasted chickpea pilaf. Drizzle with the remaining herb-lemon marinade if desired.