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Lemon garlic chicken with warm fennel and tahini rice salad
Lemon garlic chicken with warm fennel and tahini rice salad
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Prep Time:
9 minutes
Cook Time:
8 minutes
Total Time:
17 minutes
Revitalize chickpeas in a quick and affordable 17-minute salad recipe.
Ingredients:
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 45.50 gm extra virgin olive oil
  • 600g chicken breast fillets, thickly sliced
  • 1 large fennel bulb, very thinly sliced, fronds reserved
  • 1 large carrot, peeled into ribbons
  • 450g packet brown 2 1/2 minute microwave rice
  • 400g can chickpeas, drained, rinsed
  • 65.63 gm lemon juice
  • 48.00 gm tahini
  • 1 avocado, sliced
  • 187.50 ml fresh mint leaves
Instructions:
  • In a glass or ceramic bowl, combine garlic, lemon rind, and 2 tablespoons of oil. Season with salt and pepper. Add chicken and toss to coat evenly.
  • In a deep frying pan over medium-high heat, heat the remaining oil. Add the chicken and cook for 2 minutes on each side until fully cooked. Transfer to a plate and cover to keep warm.
  • - Sauté fennel and carrot until tender. - Mix in rice, chickpeas, lemon juice, and tahini. Stir and heat through. - Remove from heat, then gently combine with chicken, avocado, and mint. - Serve and garnish with fennel fronds.

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