MEDITERRANEAN CHICKEN AND CHICKPEAS BOWL

Ingredients:
2 chicken breasts
1 can chickpeas, rinsed and drained
1 c marinara sauce
1 heaping tbsp labne (you can also use yogurt, crème fraīche or sour cream)
1/3 c fresh parsley
Spices to taste ( I like using oregano, sage, black pepper, onion salt and garlic powder)
For the rice:
1 c basmati rice
2 c water
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt

Directions:
1. Preheat a cast iron skillet over medium heat and add 2 tbsp olive oil.

2. Cut the chicken breast into 1 inch cubes.

3. Add the chicken to the skillet and let cook 4-5 minutes.

4. Add the seasoning and move the chicken around frequently with a spatula until all sides are browned. (Chicken is fully cooked at 165F internally, I’d cook it to 160F as we will continue adding things and it will cook though.)

5. Lower the heat, add the marinara sauce and bring to boil.

6. Add a can of chickpeas, labne and stir well.

7. Cover with lid and let it simmer for a couple more minutes.

8. Sprinkle with fresh parsley and serve over rice and a delicious arugula parmesan salad dressed in olive oil.

For the rice:
1. Rinse rice thoroughly with cold water.

2. Add rice to the pot and pour in the water.

3. Add olive oil, salt and garlic powder.

3. Bring to boil and cover with lid.

4. Cook for 3 minutes and turn off the heat. Do not remove the lid.

5. Let the rice sit for 15 minutes until it’s fully cooked.

ENJOY!