Mediterranean Chicken and Rice Bowls
1/4 cup The Shoreline Vine Cilantro & Onion Infused Olive Oil 1/8 cup The Shoreline Vine Apricot Balsamic Vinegar 4 each garlic cloves, peeled and minced 1/2 teaspoon ground cumin 1/4 teaspoon turmeric 1/4 teaspoon coriander 1/4 teaspoon paprika 1/4 teaspoon salt pinch of black pepper 4 boneless skinless chicken breast 1 cup basmati or brown rice 2 cups baby spinach, chopped 1 cup canned chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1 cup cucumbers, diced 1 cup olives, pitted
In a medium bowl, combine olive oil, balsamic, garlic, cumin, turmeric, coriander, paprika, salt and pepper, whisk until blended. Place the chicken in a casserole dish or a large plastic zipper bag. Add half of the dressing to the chicken and toss to coat. Refrigerate for 1 hour (or up to overnight).Preheat oven to 400°F. Place marinated chicken on a baking sheet and roast for 12-15 minutes or until thoroughly cooked. Remove from the oven and set aside to rest for 5 minutes before slicing. Cook rice according to the instructions on the package. To serve, divide rice and chicken between bowls and top with spinach, chickpeas, tomatoes, cucumber and olives. Drizzle with remaining dressing.