Description
Fuel up with Chicken Power Bowls featuring Crispy Baked Garbanzo Beans – a nutritious meal packed with protein and flavor! Try it today.
Ingredients
Scale
- 15 oz can garbanzo beans (drained and rinsed)
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts (~1lb, pounded to an even thickness)
- 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 chevre (any flavor)
- 2 lemons (juiced)
- 6 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- 1 garlic clove (pressed or minced)
- Salt and pepper
Instructions
- Step 1- For the Crispy Garbanzo Beans: Preheat the oven to 350 degrees then line a half sheet pan with parchment paper. Drain the garbanzo beans then rinse with cold water and pat very dry with a kitchen towel. Pour the beans onto the prepared sheet pan then add extra virgin olive oil and toss with your fingertips to coat. Bake for 35-40 minutes, stirring halfway through, or until the garbanzo beans are golden brown. Note: the beans will continue to crisp up as they cool. Sprinkle the beans with salt then set aside to cool completely. Can be made up to 3 days ahead of time.
- Step 2- For the Hard-Boiled Eggs: Place the eggs in a small saucepan then cover with cold water 1″ above the tops. Bring the water to a boil over high heat then place a lid on top and remove the pan from the heat. Let the eggs sit for 11 minutes then drain and plunge them into a bowl of ice water, or run under cold water for a few minutes. Once the eggs are cool enough to handle, peel then slice. Eggs can be hard boiled then peeled up to 3 days ahead of time.
- Step 3– For the Chicken: Brush the chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Saute in a medium-sized skillet over medium-high heat for 3-4 minutes per side, or until the chicken breasts are cooked through. Transfer to a cutting board to rest for 10 minutes then thinly slice or chop. Can be made up to 3 days ahead of time.
- Step 4- For the Lemon-Honey Vinaigrette: Add the ingredients to a bowl or jar with a tight-fitting lid then whisk or shake to combine. Taste then adjust salt and pepper if necessary. Can be made up to 5 days ahead of time.
- Step 5- Assembly: Divide the spinach between four bowls then top each bowl with 1/4 cup crispy baked garbanzo beans, 1/4 of the cooked chicken, 1 sliced hard-boiled egg, 2 Tablespoons each pistachios and dried cranberries, and 1oz crumbled goat cheese. Drizzle with Lemon-Honey Vinaigrette then serve.
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg