Quick Persian Chicken and Chickpea Bowl with Yogurt Sauce

Ingredients

• •2 cups cooked basmati rice
• •1 lb chicken breast, diced
• •1 can (15 oz) chickpeas, drained and rinsed
• •2 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon paprika
• •1/2 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup plain yogurt
• •2 tablespoons fresh lemon juice
• •1/4 cup chopped fresh parsley

Instructions

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced chicken to the skillet and sprinkle with cumin, paprika, salt, and black pepper. Cook until the chicken is browned and fully cooked, about 7-10 minutes.

3. 3

   Add the drained chickpeas to the skillet with the chicken, stirring to combine, and cook for an additional 3-5 minutes until heated through.

4. 4

   Meanwhile, in a small bowl, mix the yogurt with lemon juice and half of the chopped parsley. Set aside.

5. 5

   To assemble the bowls, divide the cooked rice among four bowls, top with the chicken and chickpea mixture, and drizzle with the yogurt sauce. Garnish with the remaining parsley.