- 1 lb bag Pure Flavor® Aurora Mini Sweet Peppers, sliced
- ¼ lb chicken breast
- 2 red onions, sliced
- 1 avocado, sliced
- 1 bunch arugula
- ½ cup chickpeas
- ½ cup cooked rice
- ½ cup purple cabbage, shredded
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp black sesame seeds
- 1 tbsp soy sauce
- 2 tsp black pepper
- 2 tsp lime juice
- 1 tsp soy sauce
- 1 tsp ginger, chopped
- ½ tsp garlic powder
- ½ tsp red chili powder
- Salt to taste
Prepare chicken. Rub lime juice, salt and pepper and let it marinate for 30 minutes.
Preheat the oven to 355ºF and line a baking tray with parchment paper. Place the chicken on baking tray and grill in the oven for 15 minutes.
Bring a skillet over medium heat and add olive oil. When oil is hot enough, add garlic, ginger and sauté for a few seconds. Add chickpeas and stir frequently.
Add soy sauce, salt, pepper, chili powder, garlic powder in the skillet and mix well. Cook for 5 minutes.
Add cabbage, mini peppers and sesame seeds. Lightly toss for about 4 minutes.
In a serving bowl transfer veggies, grilled chicken and chickpeas. Add cooked rice in the middle and top with avocado, onion and sesame seeds.