30 minutes
Cook Time
25 minutes
2 people
Cooking Level


  • 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


Step 1

Prepare chicken. Rub lime juice, salt and pepper and let it marinate for 30 minutes.

Step 2

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.

Step 3

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.

Step 4

Add soy sauce, salt, pepper, chili powder, garlic powder in the skillet and mix well. Cook for 5 minutes.

Step 5

Add cabbage, mini peppers and sesame seeds. Lightly toss for about 4 minutes.

Step 6

In a serving bowl transfer veggies, grilled chicken and chickpeas. Add cooked rice in the middle and top with avocado, onion and sesame seeds.

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