Thai-Style Chicken Rice Bowl

Say hello to your not-so-stereotypical healthy Thursday night dinner.

I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.

This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.

If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.

Thai-Style Chicken Rice Bowl serves 3

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ingredients:

• 1 pound skinless, boneless chicken breast, cubed
• 1 red bell pepper, cut into large chunks
• 1 cup uncooked rice
• 6 large brussels sprouts, chopped
• 3/4 cup chopped leeks (white and light green parts only)
• pinch of salt and pepper
• 1/4 cup shelled pod peas
• 3 tbsp nuts (pistachios, cashews, or hazelnuts)

for the marinade:

• 1/4 cup white wine vinegar
• 2 tbsp honey
• 2 tbsp fresh lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp chili paste (such as sambal oelek)
• 1 tsp minced garlic
• 1/4 tsp dried lemongrass

directions:

1. Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
2. Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
3. Prepare rice according to directions.
4. Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
5. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
6. Mix cooked rice with grilled vegetables + peas.
7. Plate rice, sprinkle with nuts and top with chicken skewers.

Boring weeknight meal averted!

Chili lime Roasted Chickpeas

I was out for lunch one day this week at this little place that makes great fresh salads while you wait. You choose the type of greens, protein, veggies, and mix-ins that you want and they make your salad right in front of you. Normally, I don't veer too far from the ordinary. You see I have the tendency to stick to things that are quite plain. Romain and spinach, cucumber, red peppers, carrots, celery, black olives. Nothing too flamboyant right? It's a salad after all. But I decided to step out of the box and go a bit adventurous adding roasted chickpeas. Yes, I know, I'm a real wild child. Ha!

And now I'm hooked! I love chickpeas. I knew I would have to go home and recreate these little crunchy gems as soon as possible

The funny thing is that for the longest time I was never someone who liked chickpeas. Perhaps its from when I first dappled in making my own hummus. Or maybe it was when I cooked my own from scratch - never having cooked beans from the dried variety before. It also could have been the smell it left in the house afterwards that just didn't want to leave. Yik

For the longest time I kept trying to love chickpeas, but nope, I just couldn't get it right. It's funny how some things are like that. Then I tried my brothers homemade hummus one day and was seriously impressed. That stuff was so good. I must remember to get that recipe from him. Nothing compares to homemade hummus when its made perfectly. Now I'm happy to say I really enjoy chickpeas.

Roasting chickpeas turns them into something very special, quite similar in resemblance to bar nut's. This is a healthy snack that you can feel good about eating! The perfect snack that's small and crunchy.

They also make a nice alternative to croutons in a salad or soup. However these are addictive just the way they are - au naturel.

Chili Lime Roasted Chickpeas gluten free, vegan (makes 1 1/2 cups)

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Ingredients:

• 1 1/2 cups cooked chickpeas (about 1 15 ounce can)
• 1 tablespoon extra-virgin olive oil
• 1/4 tsp chili powder
• zest of a lime
• 1/2 tsp fresh grated ginger
• 1/4 tsp sea salt

Directions:

1. Preheat the oven to 400*F.
2. Drain and rinse the chickpeas. Lay them on some paper towel and gently rub them to remove any skins. Make sure they are completely dry.
3. In a large bowl, stir together the olive oil, chili powder, zest, and ginger. Add the chickpeas and toss to coat. Spread the chickpeas out in a single layer on a parchment-lined baking sheet.
4. Bake the chickpeas, stirring them occasionally, until crisped and lightly browned, 25-35 minutes. You may want to taste test a few to make sure they are done to the desired texture. Once they are removed from the oven sprinkle them with sea salt. 
5. Allow the chickpeas to cool completely and serve.

Notes: Depending on how hot your oven gets the chickpeas may take less than 35 minutes to roast. Be sure to keep your eye on them so they don't burn!