Mediterranean Chicken and Chickpea Bowls with Yellow Rice

• Gluten free

• Meat

  • 1 lb Chicken breasts

• Produce

  • 1 pint Cherry or grape tomatoes
  • 1 15oz can Chickpeas
  • 1 Cucumber
  • 5 cloves Garlic
  • 1 tsp Oregano, dried
  • 1 Parsley, fresh
  • 1 Red onion, small
  • 2 tbsp Shallot or onion

• Canned Goods

  • 1 1/4 cups Chicken broth, gluten free

• Condiments

  • 1/2 tsp Dijon mustard, gluten-free
  • 1 tsp Honey
  • 7/16 cup Lemon juice
  • 3/4 cup Mayonnaise

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 2 Salt
  • 1 1/2 tsp Turmeric

• Oils & Vinegars

  • 9/16 cup Olive oil, Extra Virgin

Found on iowagirleats.com

Description

Ingredients

• 1lb chicken breasts
• 15oz can chickpeas (also called garbanzo beans,) drained and rinsed
• 1 pint cherry or grape tomatoes
• 1 cucumber
• 1 small red onion
• chopped fresh parsley, optional
• 1/4 cup lemon juice (about 2 lemons)
• 1 teaspoon honey
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon gluten-free Dijon mustard
• 2 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 3/4 cup mayonnaise (I like Hellman’s EVOO mayo)
• 3 Tablespoons lemon juice (about 1 lemon)
• 2 large cloves garlic, minced
• salt
• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons minced shallot or onion
• salt
• 1 clove garlic, minced
• 1-1/2 teaspoons turmeric
• 1 cup long grain white rice (like basmati or jasmine)
• 1-1/4 cups gluten-free chicken broth

Directions

• For the chicken and chickpea marinade: Whisk marinade ingredients together in a small bowl then reserve 1/4 cup marinade and pour the rest into a large Ziplock bag. Add chicken to the Ziplock bag, season with more salt and pepper, then place in the refrigerator to marinate while preparing the rest of the dish. Combine reserved 1/4 cup marinade with chickpeas in a bowl then season with salt and pepper and place in the refrigerator to marinate alongside the chicken. For the garlic sauce: Combine ingredients in a blender or food processor then blend or process until smooth. Refrigerate until ready to use (can be done several days ahead of time.) For the turmeric rice: Heat oil in a small saucepan over medium heat. Add shallots or onions, season with salt, then saute until softened, 2 minutes. Add garlic then saute for 30 seconds, and then add turmeric and saute for 30 seconds. Add rice then saute until fragrant, 1 minute, and then add chicken broth and turn heat up to bring to a boil. Place a lid on top then turn heat down to low and simmer for 10 minutes (heat should be low enough that the broth is at a very gentle, barely-there simmer.) Remove the pan from the heat then let sit for 5 minutes before removing the lid and fluffing the rice. Set aside to cool slightly. Preheat oven to 400 degrees then line a baking sheet with foil and spray with nonstick spray. Remove chicken from marinade then place on the baking sheet and roast for 15-20 minutes or until cooked all the way through. Chop once cool enough to handle. Meanwhile, slice the cherry tomatoes in half, peel, seed and chop the cucumber, then thinly slice the red onion. Scoop rice into bowls then top with chopped chicken, marinated chickpeas, cherry tomatoes, cucumbers, and red onion, then drizzle with garlic sauce and sprinkle with chopped parsley, if using, and serve.