Chicken Power Bowls with Crispy Baked Garbanzo Beans

 Chicken Power Bowls with Crispy Baked Garbanzo Beans are a wholesome and nourishing meal that packs a punch of protein, fiber, and flavor. The crispy garbanzo beans add a crunchy texture, while the chicken provides lean protein. Combined with fresh veggies and a flavorful dressing, these bowls are both satisfying and energizing.

Ingredients:

For the Crispy Baked Garbanzo Beans:

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

1 tbsp olive oil

1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp cumin

Salt and pepper, to taste

For the Chicken:

2 boneless, skinless chicken breasts (or thighs)

1 tbsp olive oil

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp dried oregano

Salt and pepper, to taste

For the Bowls:

1 cup cooked quinoa (or brown rice, couscous, or cauliflower rice)

2 cups mixed greens (spinach, kale, arugula, etc.)

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/2 avocado, sliced

For the Dressing:

3 tbsp tahini

1 tbsp lemon juice

1 tbsp olive oil

1-2 tbsp water (to thin)

1 tsp maple syrup or honey

Salt and pepper, to taste

Instructions:

1. Make the Crispy Baked Garbanzo Beans:

Preheat the oven to 400°F (200°C).

Toss the drained, rinsed, and patted-dry garbanzo beans with olive oil, paprika, garlic powder, cumin, salt, and pepper until evenly coated.

Spread the beans in a single layer on a baking sheet lined with parchment paper.

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

2. Cook the Chicken:

Preheat a skillet over medium heat and add olive oil.

Season the chicken breasts with garlic powder, smoked paprika, dried oregano, salt, and pepper.

Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Let it rest for a few minutes before slicing.

3. Prepare the Dressing:

In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), and a pinch of salt and pepper.

Add water 1 tablespoon at a time to reach your desired dressing consistency.

4. Assemble the Bowls:

Start by placing a base of cooked quinoa in each bowl.

Arrange the mixed greens, cucumber, cherry tomatoes, red onion, and avocado on top of the quinoa.

Add the sliced chicken and crispy baked garbanzo beans to each bowl.

5. Serve:

Drizzle the tahini dressing over the bowls and toss gently, or leave it drizzled on top for a beautiful presentation.

Serve immediately, or store components separately for meal prep.

Tips:

Make it vegetarian: Omit the chicken and add more plant-based protein, such as chickpeas, tofu, or tempeh.

Add more veggies: Feel free to add roasted vegetables, such as sweet potatoes, zucchini, or bell peppers.

Add a spicy kick: Top with a few dashes of hot sauce or red pepper flakes for heat.

These Chicken Power Bowls with Crispy Baked Garbanzo Beans are packed with protein, healthy fats, and fresh veggies, making them an ideal meal for fueling your day while keeping things delicious and satisfying.