One of My Favorite Breastfeeding Recipes: Rice and Chickpeas with Chicken

This is such an easy recipe, and one of my favorites for a breastfeeding or pregnant parent. A focus on protein, and good fats, this meal, with a fresh salad, is a perfect quick meal to do in bulk, for lunches, or on a busy weekday.

You could easily add corn, kale or spinach, peppers, onions to the rice for more vegetables.

Recipe

Ingredients

• 1 can of chickpeas

• 2 cups of cooked rice

• 1 cup of cooked quinoa

• 1 can of coconut milk

• 1/2 cup of flax seeds

• 1/2 cup of chipotle peppers in adobo sauce

• 4 cloves of garlic

• Pinch of salt and black pepper

• 4 Chicken thighs

• Olive oil to drizzle

Instructions

• Preheat oven to 375

• Heat a large pan to medium with a drizzle of olive oil

• Blend the chipotle peppers, adobo sauce, and garlic cloves with salt and pepper

• Brush half of the chipotle pepper mixture on the chicken thighs and drizzle with olive oil, salt and pepper on a baking sheet

• Once oven is preheated, put chicken thighs in oven for 30 minutes

• Combine chickpeas, liquid from the can of chickpeas, rice, flax seeds, quinoa, coconut milk, half of the chipotle pepper sauce in a pan and cook on medium until the liquid disappears, stirring often

• Serve with a salad, or other fresh vegetables