Ingredients:
For the Chicken
4 boneless, skinless chicken breasts
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
2 tbsp olive oil
Salt and pepper to taste
For the Lemon Rice
1 cup basmati rice
2 cups chicken broth
1 tbsp olive oil
Juice and zest of 1 lemon
Salt and pepper to taste
For the Veggies
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach
1 cup cherry tomatoes
2 cloves garlic, minced
1 tbsp olive oil
Lemon slices for garnish
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken: In a small bowl, mix dried oregano, garlic powder, paprika, salt, and pepper. Rub this spice mixture over the chicken breasts. Heat olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until fully cooked. Remove and let it rest, then slice.
Make the Lemon Rice: In a medium pot, heat olive oil and add the rice. Stir to coat the rice with oil. Add chicken broth, lemon juice, lemon zest, salt, and pepper. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the rice is fluffy and cooked through.
Prepare the Veggies: In the same skillet used for the chicken, add olive oil and minced garlic. Sauté for 1 minute, then add chickpeas, spinach, and cherry tomatoes. Cook for 3-4 minutes until the spinach wilts and the tomatoes soften.
Assemble: Serve the sliced chicken over the lemon rice. Top with the sautéed chickpeas, spinach, and cherry tomatoes. Garnish with lemon slices and fresh parsley.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 520 kcal per serving
