Chicken and Chickpea Bowl Recipe

Name: Chicken and Chickpea Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp (2.5 mL) garlic powder; 1 tsp (5 mL) Italian seasoning; 1 tsp (5 mL) salt, divided; 1/4 tsp (1.25 mL) pepper, divided; 4 chicken breasts; 4 tbsp (60 mL) olive oil, divided; 1 cup (250 mL) cauliflower florets; 1 red pepper sliced; 1 can of chickpeas, drained; 1 cup (250 mL) red cabbage, chopped; 1/2 cup (125 mL) frozen corn, thawed; 1 avocado, cubed

Ingredients

1/2 tsp (2.5 mL) garlic powder
1 tsp (5 mL) Italian seasoning
1 tsp (5 mL) salt, divided
1/4 tsp (1.25 mL) pepper, divided
4 chicken breasts
4 tbsp (60 mL) olive oil, divided
1 cup (250 mL) cauliflower florets
1 red pepper sliced
1 can of chickpeas, drained
1 cup (250 mL) red cabbage, chopped
1/2 cup (125 mL) frozen corn, thawed
1 avocado, cubed

	PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Preheat oven to 425°F.
Mix the garlic powder, Italian seasoning, and half the salt and half the pepper in a small bowl.
Heat a large skillet to medium heat.
Add half the olive oil, chicken breasts, and sprinkle spice blend evenly over chicken pieces.
Cook chicken for approximately 5-7 minutes, until chicken breast is browned, turn breast over and cook remaining side for an additional 5-7 minutes until cooked internal temperature of thickest part of breast reads 165°F on a meat thermometer.
Arrange chickpeas and chopped vegetables (except avocado) on a baking sheet, drizzle with remaining olive oil and sprinkle with remining salt and pepper.
Roast for 15 minutes or until vegetables are tender.
Placed roasted vegetables on the bottom of a bowl, top with sliced chicken breast.
Drizzle with teriyaki or soya sauce, if desired.