Crispy Chickpea and Chicken Rice Bowl

Preparation Rinse the basmati rice in a fine mesh strainer under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky during cooking. Set aside.

2.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Crispy Chickpeas In a bowl, toss the drained and rinsed chickpeas with olive oil, paprika, cumin, salt, and pepper until evenly coated. Spread the chickpeas in an even layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, tossing the chickpeas halfway through, until they are crispy and golden brown. Remove from the oven and set aside.

Chicken Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until golden and cooked through. Transfer the chicken to a cutting board and let it rest for a few minutes. Slice the chicken into strips and set aside.

Vegetables In the same skillet, heat the remaining olive oil over medium heat. Add the sliced bell pepper, red onion, and cherry tomatoes. Season with salt and pepper. Sauté for 5-6 minutes, or until the vegetables are tender-crisp. Remove from the heat and set aside.

Creamy Sauce In a small bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Mix until smooth and well combined. Set aside.

Rice In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed basmati rice and a pinch of salt. Stir once, reduce the heat to low, and cover. Cook for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.

Assembly Divide the cooked rice among serving bowls. Top with the crispy chickpeas, sliced chicken, sautéed vegetables, and a dollop of creamy sauce. Garnish with fresh herbs, if desired. Serve immediately and enjoy!