For the Chicken & Chickpea Sheet Pan

• 2 boneless, skinless chicken breasts (about 1 lb)

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 pint cherry or grape tomatoes, halved

• 1 cucumber, peeled, seeded, and chopped

• 1 small red onion, thinly sliced

• 2 tablespoons chopped fresh parsley (optional)

For the Marinade

• 1/4 cup fresh lemon juice (about 2 lemons)

• 1 teaspoon honey

• 1 teaspoon salt

• 1 teaspoon dried oregano

• 1/2 teaspoon black pepper

• 1/2 teaspoon Dijon mustard

• 2 cloves garlic, finely minced

• 1/2 cup extra virgin olive oil

For the Garlic Sauce

• 1/2 cup mayonnaise

• 1–2 teaspoons lemon juice

• 2 large cloves garlic, smashed into a paste

• Salt to taste

For the Turmeric Rice

• 1 tablespoon extra virgin olive oil

• 2 tablespoons minced shallot or onion

• 1 clove garlic, minced

• 1/2 teaspoon turmeric

• 1 cup long-grain white rice (basmati or jasmine)

• 1 1/2 cups chicken broth

• 1/2 teaspoon salt