Lemon garlic chicken with warm fennel and tahini rice salad

Chickpeas are given a new lease on life in an 17-minute salad recipe that will please the palate and the pocket.

Recipe «Lemon garlic chicken with warm fennel and tahini rice salad» presented in category Recipes / Meat, to prepare this dish you will need no more 08 minutes. To make this dish at home by prescription from the author Gomer would need: 2 garlic cloves, crushed, 2 tsp finely grated lemon rind, 2 1/2 tbsp 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 , 1/4 cup lemon juice, 2 tbsp tahini, 1 avocado, sliced, 3/4 cup fresh mint leaves.

Ingredients:

• 2 garlic cloves, crushed 
• 2 tsp finely grated lemon rind 
• 2 1/2 tbsp 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 
• 1/4 cup lemon juice 
• 2 tbsp tahini 
• 1 avocado, sliced 
• 3/4 cup fresh mint leaves 

Instructions

1. Place garlic, lemon rind and 2 tablespoons oil in a glass or ceramic bowl. Season with salt and pepper. Add chicken. Toss to coat.
2. Heat remaining oil in a deep frying pan over medium-high heat. Add chicken. Cook for 2 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
3. Add fennel and carrot to pan. Cook for 2 minutes or until just tender. Add rice, chickpeas, lemon juice and tahini to pan. Cook, stirring, for 2 minutes or until heated through. Remove from heat. Add chicken, avocado and mint. Gently toss to combine. Serve topped with reserved fennel fronds.