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.
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