Description
Chicken Power Bowls with Crispy Baked Garbanzo Beans are fresh, healthy, and packed with protein to keep you full and energized for hours.
Ingredients
- 15 oz can garbanzo beans, drained and rinsed
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts (~1 lb), pounded evenly
- Extra virgin olive oil
- Salt and pepper
- 4 eggs
- 9 oz baby spinach
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
- 4 oz chèvre (goat cheese), any flavor
- Lemon-Honey Vinaigrette
- Juice of 2 lemons
- 6 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F and line a half sheet pan with parchment paper.
- Dry garbanzo beans thoroughly, toss with olive oil, and bake for 35–40 minutes, stirring halfway, until golden and crisp. Season with salt and cool.
- Place eggs in a saucepan, cover with water, bring to a boil, then cover and remove from heat. Let sit 11 minutes, cool in ice water, peel, and slice.
- Brush chicken with olive oil, season with salt and pepper, and sauté over medium-high heat 3–4 minutes per side until cooked through. Rest 10 minutes, then slice.
- Whisk or shake vinaigrette ingredients together until combined. Adjust seasoning.
- Divide spinach between four bowls.
- Top each bowl with garbanzo beans, chicken, sliced egg, pistachios, dried cranberries, and crumbled goat cheese.
- Drizzle with lemon-honey vinaigrette and serve.
Notes
- Customize with different proteins or omit eggs if desired.
- Chicken, eggs, garbanzo beans, and dressing can all be prepped ahead.
- Garbanzo beans stay crisp for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking & Sautéing
- Cuisine: American