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Chicken and Chickpea Bowl

A protein packed bowl recipe that combines chickpeas, veggies and chicken, for a healthy and easy dinner.
Serves: 4
Prep Time: 20 min
Cook Time: 25 min


½ tsp garlic powder
1 tsp Italian seasoning
1 tsp salt, divided
¼ tsp pepper, divided
4 chicken breasts
4 Tbsp olive oil, divided
1 cup cauliflower florets
1 red pepper sliced
1 can of chickpeas, drained
1 cup red cabbage, chopped
½ cup frozen corn, thawed
1 avocado, cubed

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.