7 1/2 oz BPA-free canned chickpeas, drained, rinsed and dried
1/4 tsp sea salt
Pinch ground cayenne pepper
1 bunch broccoli, trimmed and cut into florets
4 cloves garlic, thinly sliced
1 tbsp rice or apple cider vinegar
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1 zucchini, thinly sliced lengthwise
1 tbsp reduced-sodium soy sauce or tamari
1 tsp ground ginger
1 orange, peeled, segmented and cut into 1/2-inch cubes
2 green onions, sliced
Cook rice according to package directions.
In a large skillet, heat 1 tsp oil on medium. Add chickpeas and cook, shaking pan occasionally, until golden, about 15 minutes. Season with salt and cayenne. Transfer to a bowl and cover to keep warm.
Meanwhile, in a steamer basket set over a pot of gently simmering water, cook broccoli until tender-crisp, 3 to 5 minutes.
Meanwhile, prepare dressing: In a small saucepan, heat 1 tsp oil on medium. Add garlic and sauté, stirring occasionally, until fragrant, crisp and golden, 3 to 4 minutes. Transfer to a small bowl and add vinegar. Set aside.
In a clean skillet, heat remaining 1 tsp oil on medium. Add chicken and sauté for 5 minutes. Reduce heat to medium-low and add zucchini, soy sauce and ginger. Sauté until chicken is cooked through and zucchini is tender, 5 to 7 more minutes. Stir in broccoli, orange, onions and dressing and heat through. Serve over rice and top with chickpeas.
Serving Size: 8 oz chicken mixture, 1/2 cup rice, 1 1/2 oz chickpeas
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