Name: Chicken and chickpeas with tahini
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 1 tsp salt; 2 tbsp fresh parsley, chopped; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup canned chickpeas, drained and rinsed; 3/4 tsp olive oil; 1/4 tsp garlic powder; 1 tsp tahini; 2 tsp lemon juice; 1/4 tsp honey; 1 clove garlic, grated; 2 tsp warm water

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, and one-third of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
In a small bowl, whisk together the tahini, lemon juice, honey, grated garlic, warm water, and another third of the salt until smooth. Set aside while the rice rests.
When the rice is resting, heat the olive oil in a 12-inch skillet over medium-high heat. Season the chicken pieces with the garlic powder and remaining salt. Add the chicken to the skillet and cook for 4 minutes, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
Add the chickpeas to the skillet with the chicken. Cook for 2 minutes, stirring often, to heat through and lightly brown the chickpeas.
Stir the fresh parsley into the cooked rice. Spoon the herbed rice onto a plate, top with the seared chicken and chickpeas, and drizzle the tahini dressing over everything.

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Ingredients

Instructions

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