Chicken Power Bowls with Crispy Baked Garbanzo Beans

 Here’s a vibrant and nutritious recipe for Chicken Power Bowls with Crispy Baked Garbanzo Beans—a hearty and healthy meal packed with protein, fiber, and delicious flavors. The crispy garbanzo beans add a satisfying crunch to complement the tender chicken and fresh veggies.

---

Ingredients

For the Crispy Baked Garbanzo Beans

1 can (15 oz) garbanzo beans (chickpeas), drained, rinsed, and patted dry

1 tbsp olive oil

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp ground cumin

Salt and pepper, to taste

For the Chicken

2 chicken breasts (or thighs, if preferred)

1 tbsp olive oil

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp ground turmeric

Salt and pepper, to taste

1 tbsp fresh lemon juice

For the Power Bowl

2 cups cooked quinoa, brown rice, or cauliflower rice

1 avocado, sliced

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 cup red onion, thinly sliced

1/4 cup feta cheese, crumbled (optional)

Fresh parsley, chopped (for garnish)

For the Dressing

3 tbsp tahini

1 tbsp lemon juice

1 tbsp olive oil

1 tsp maple syrup or honey

1-2 tbsp water, to thin (adjust as needed)

Salt and pepper, to taste

---

Instructions

1. Prepare the Crispy Garbanzo Beans

Preheat the oven to 400°F (200°C).

Spread the drained, rinsed, and patted dry garbanzo beans on a baking sheet in a single layer.

Drizzle with olive oil, then sprinkle with paprika, garlic powder, cumin, salt, and pepper. Toss to coat the beans evenly.

Bake for 25-30 minutes, shaking the pan halfway through, until the garbanzo beans are golden and crispy. Set aside.

2. Prepare the Chicken

While the garbanzo beans are baking, season the chicken breasts with olive oil, smoked paprika, garlic powder, ground turmeric, salt, and pepper.

Heat a grill pan or regular skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Once cooked, remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips. Drizzle the chicken with fresh lemon juice for added flavor.

3. Make the Dressing

In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water (to thin it out), and salt and pepper to taste. Adjust water as needed to achieve a smooth, pourable consistency.

4. Assemble the Power Bowls

Divide the quinoa (or your choice of rice) between bowls as the base.

Top with sliced chicken, crispy garbanzo beans, avocado slices, cherry tomatoes, cucumber, red onion, and feta cheese (if using).

Drizzle with the tahini dressing and garnish with fresh parsley.

5. Serve

Serve immediately and enjoy the vibrant flavors and textures in each bite!

---

Tips

Feel free to swap out quinoa for any grain you prefer, such as brown rice, farro, or couscous.

You can add other veggies like roasted sweet potato or steamed broccoli to make the bowls even more filling.

If you’re looking to make the dish vegan, you can substitute the chicken with grilled tofu or tempeh, and skip the feta cheese.

Enjoy your Chicken Power Bowls with Crispy Baked Garbanzo Beans, a nutrient-packed meal that’s as delicious as it is satisfying!