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A Tangy crunchy idea to mix-up your mid-week #FoodPrep!
Garlic Roasted Chickpeas:
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Mediterranean Chicken Power Bowls with Garlic Roasted Chickpeas
A Tangy crunchy idea to mix-up your mid-week #FoodPrep!
Makes 4 servings/bowls
Ingredients:
Garlic Roasted Chickpeas:
- 16 ounces chickpeas (garbanzo beans), drained and rinsed
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1 tsp cumin
- 1 tsp garlic power
- sea salt and black pepper to taste
Roasted Smoky Chicken:
- 1.5 lbs. chicken breasts
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1.5 tsps garlic powder
- 1.5 tsps smoked paprika
- sea salt and black pepper to taste
Bowl Ingredients:
- 2 cups cooked quinoa
- 4-5 cups baby spinach or mixed lettuce leaves
- 1 large cucumber, diced
- 1 bell pepper of choice, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese
- 1/2 cup whole Kalamata olives
- fresh parsley, finely chopped
- juice of 2 fresh lemons
- extra virgin olive oil for drizzle
Instructions:
Preheat oven to 400 degrees f. and line a rimmed baking sheet with foil.
Place chickpeas in a large bowl and toss with oil, cumin, garlic powder, paprika, sea salt and pepper.
Toss to evenly coat with the spices. Spread the chickpeas evenly on baking sheet and bake for about 25 minutes, tossing once half-way through. Set aside.
In a baking dish combine chicken breast with oil and spices.
Transfer the chicken to the preheated 400-degree f. oven and roast for 25 minutes or until just cooked through and no longer pink in the middle.
Once the chicken is ready, let it cool for a bit then slice it evenly.
To assemble the FOUR bowls add a cup or so of greens to the bottom of EACH bowl.
Then add in EQUALLY the sliced chicken, roasted chickpeas, quinoa, followed by cucumber, bell pepper, tomatoes, red onion, and olives.
Crumble feta cheese evenly over the top and squeeze fresh lemon juice over veggies.
Top with chopped fresh parsley and a drizzle of olive oil.
These #MealPrep bowls stay good in the refrigerator for about 3 days.
Enjoy!
❤Rachel
Mediterranean Chicken Power Bowls with Garlic Roasted Chickpeas
Ingredients
Garlic Roasted Chickpeas:
- 16 ounces chickpeas (garbanzo beans), drained and rinsed
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1 tsp cumin
- 1 tsp garlic power
- sea salt and black pepper to taste
Roasted Smoky Chicken
- 1.5 lbs. chicken breasts
- 1 Tbsp avocado oil, or extra virgin olive oil
- 1.5 tsps garlic powder
- 1.5 tsps smoked paprika
- sea salt and black pepper to taste
Bowl ingredients:
- 2 cups cooked quinoa
- 4-5 cups baby spinach or mixed lettuce leaves
- 1 large cucumber, diced
- 1 bell pepper of choice, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese
- 1/2 cup whole Kalamata olives
- fresh parsley, finely chopped
- juice of 2 fresh lemons
- extra virgin olive oil for drizzle
Instructions
- Preheat oven to 400 degrees f. and line a rimmed baking sheet with foil.
- Place chickpeas in a large bowl and toss with oil, cumin, garlic powder, paprika, sea salt and pepper.
- Toss to evenly coat with the spices. Spread the chickpeas evenly on baking sheet and bake for about 25 minutes, tossing once half-way through. Set aside.
- In a baking dish combine chicken breast with oil and spices.
- Transfer the chicken to the preheated 400-degree f. oven and roast for 25 minutes or until just cooked through and no longer pink in the middle.
- Once the chicken is ready, let it cool for a bit then slice it evenly.
- To assemble the FOUR bowls add a cup or so of greens to the bottom of EACH bowl.
- Then add in EQUALLY the sliced chicken, roasted chickpeas, quinoa, followed by cucumber, bell pepper, tomatoes, red onion, and olives.
- Crumble feta cheese evenly over the top and squeeze fresh lemon juice over veggies.
- Top with chopped fresh parsley and a drizzle of olive oil.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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