CHECK OUT OUR RECIPE BOOKLET!
Back
Jalapeno Chicken Bowl with Sesame Roasted Chickpeas
Servings: 2
Prep Time: 20 MINS
Cook Time: 50 MINS
PRINT THIS RECIPE: 
Share this recipe:
Ingredients
| 2 | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 2 tsp. | vegetable oil |
| 1 | jalapeno, seeded, sliced thin |
| 1 clove | garlic, minced |
| 4 | green onions, cut into 2-inch rounds |
| 1/2 | lime, juiced |
| 2 tbsp. | honey |
| 2 tbsp. | soy sauce |
| 2 tbsp. | water |
| 1/4 cup | fresh cilantro leaves |
| CHICKPEAS: | |
| 1 (15.5 oz) | can chickpeas, drained, rinsed |
| 1 tbsp. | olive oil |
| 1 tsp. | sesame oil |
| 1/4 tsp. | cayenne pepper |
| 1/4 tsp. | paprika |
| SALAD: | |
| 1/2 | lime, juiced |
| 3 tbsp. | olive oil |
| Kosher salt and freshly ground pepper, taste | |
| 3 cups | spinach leaves |
| 3 | radishes, sliced thin |
| 1/4 cup | thinly sliced red onion |
| 2 cups | cooked jasmine rice |
Directions
| Step 1 |
| For chickpeas: Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Pat chickpeas dry with paper towels. Combine chickpeas, oils, cayenne, and paprika on prepared baking sheet. Bake, shaking every 10 minutes, until crisp and golden-brown, about 20-30 minutes. |
| Step 2 |
| For chicken: Heat oil in large skillet over medium-high heat. Place chicken in hot skillet and cook without moving, until golden-brown, about 4-5 minutes. Flip chicken over and continue to cook for 4-5 minutes. Stir in jalapeno, garlic and green onion, and cook until fragrant, about 30 seconds. Add lime juice, soy sauce, honey, and water. Cook, stirring occasionally, until sauce reduces and chicken is fully cooked and reaches 170°F, about 5 minutes. |
| Step 3 |
| For salad: Combine lime juice and oil in a large bowl. Season with salt and pepper. Add spinach, radish and red onion, and toss to combine. Serve chicken with rice, salad and roasted chickpeas. |
