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Chicken and Chickpea Bowl

Chicken and Chickpea Bowl

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 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

Instructions

  1. Preheat oven to 425°F. Mix the garlic powder, Italian seasoning, and half the salt and half the pepper in a small bowl.  

  2. Heat a large skillet to medium heat. Add half the olive oil, chicken breasts, and sprinkle spice blend evenly over chicken pieces. 

  3. 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.  

  4. 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.  

  5. Placed roasted vegetables on the bottom of a bowl, top with sliced chicken breast. Drizzle with teriyaki or soya sauce, if desired. 

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