Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 cup jasmine rice
- 1 can chickpeas, roasted
- 2 cloves garlic, minced
- 1 onion, chopped
- 1-inch piece of fresh ginger, minced
- 4 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup mixed vegetables (carrots, bell peppers, peas)
- 1 tsp ground cumin
- 1 tsp paprika
- Juice of 1 lemon
- Olive oil
Instructions
- Prep the ingredients: Chop veggies and garlic, rinse the rice until the water runs clear.
- Sauté the aromatics: In a skillet over medium heat, add olive oil, onions, and garlic. Cook until softened, about 3-4 minutes.
- Add the chicken: Season with salt and pepper, and brown chicken on all sides for 5 minutes.
- Mix in the rice: Stir in rinsed rice, cooking for another minute.
- Pour in the broth: Add broth, bring to a boil, cover, and simmer for 15-20 minutes.
- Roast the chickpeas: Preheat oven to 400°F (200°C), roast chickpeas for 20-25 minutes until crispy.
- Mix and serve: Combine roasted chickpeas with chicken and rice, garnish with fresh herbs.
- Enjoy! Serve warm, optionally with a squeeze of lemon.
Notes
Feel free to substitute chickpeas with nuts for different texture or to add sautéed mushrooms for additional flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Roasting
- Cuisine: American
- Diet: Gluten-Free