INGREDIENTS

• 1 pkg (250 g) GEOVITA Rice, Buckwheat & Split Pea Blend
• 1 tbsp (15 mL) cornstarch
• 1 tsp (5 mL) each ground cumin and paprika
• 1/2 tsp (2 mL) each salt and turmeric
• 1/4 tsp (1 mL) each ground cinnamon and cayenne (or to taste)
• 8 boneless, skinless chicken thighs (about 1 lb/500 g)
• 2 tbsp (30 mL) each olive oil and lemon juice
• 2 large cloves garlic, grated
• 1 1/2 cups (375 mL) sodium-reduced chicken or vegetable broth
• Optional accompaniments such as chopped cucumber, tomatoes, sweet onion, fresh parsley or mint leaves, tahini sauce and yogurt-garlic sauce (see tip)

DIRECTIONS

1. Blend cornstarch, cumin, paprika, salt, turmeric, cinnamon and cayenne in a large bowl; add chicken and toss to coat. Add olive oil, lemon juice and garlic; mix until well combined. (Chicken can be marinated for up to 24 hours.)
2. Preheat oven to 400°F (200°C).
3. Spread chicken on a parchment paper-lined baking sheet. Bake for 25 minutes or until chicken browned and cooked through. Remove to a board and roughly chop.
4. Meanwhile, bring broth to a boil in a medium saucepan set over high heat. Add Geovita blend, reduce heat to low and stir. Cook, covered, for 10 minutes or until broth is absorbed. Hold warm.
5. Divide grains between bowls; serve topped with chopped chicken and accompaniments to taste.

Tips:

• Yogurt Garlic Sauce: Blend 1/2 cup yogurt with 1 tbsp (15 mL) each lemon juice and olive oil, 1 tsp (5 mL) minced garlic and 1/4 tsp (1 mL) each salt and pepper.
• Check out our Falafel Grain Bowl recipe for a quick tahini sauce.
• Prepare chicken ahead and reserve in the refrigerator for up to 3 days or in the freezer for 1 month. Brown (thawed) sliced chicken in a skillet while cooking your Geovita grains.
• For added nutrition and colour, add a few handfuls of sliced bell peppers tossed with a little olive oil to the baking sheet with the chicken.
• Replace the Rice, Buckwheat & Split Pea with any of your favourite Geovita blends.