Moroccan Minted Rice with Chicken
This moroccan-inspired dish uses fresh mint and yogurt to brighten it up and add a creamy texture. Don't skip out on the cauliflower, which turns crispy when roasted in the oven with thyme. The Banza chickpea rice adds a healthy amount of protein and a great base to mop up any extra yogurt dressing.
Ingredients
1 bag of Banza™ Chickpea Rice ¼ cup extra virgin olive oil, divided Small handful mint leaves, chopped Juice from 1 lime, divided 1 small cauliflower, broken into florets 1 teaspoon dried thyme 2 chicken breasts, cut into cubes ½ teaspoon garlic powder ½ cup greek yogurt 1 small garlic clove, grated or minced 1 cup shredded red cabbage 2 persian cucumbers, thinly sliced Wooden skewers, soaked for 20 minutes in waterInstructions
Cook the Banza Chickpea Rice according to the package directions. Once cooked, Transfer to a large bowl and combine with 2 tablespoons olive oil, mint, and half the lime juice. Season with salt and pepper and set aside. Heat the oven to 425 degrees. In a large bowl toss the cauliflower, 1 tablespoon olive oil, and dried thyme. Season with salt and pepper and transfer to a baking sheet. Bake for 15-20 minutes until the cauliflower is fork-tender and browned in spots. Set aside. Meanwhile, heat a grill or grill pan to medium-high. Combine the chicken, 1 tablespoon olive oil and garlic powder in a large bowl. Season with salt and pepper and skewer a few pieces of chicken onto each wooden skewer. Grill the skewers for 5-6 minutes on each side until cooked through. Set aside. Combine the yogurt, garlic and remaining half of lime juice in a small bowl. To assemble, place the rice in individual bowls and top with equal amounts of the red cabbage, cucumbers, cauliflower, and chicken skewers. Serve with the yogurt sauce on the side.3.5.3251
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