Chicken and Chickpea Bowl

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.