Ingredients
2 Boneless, Skinless Fresh Chicken Breasts
2 Tsp Garlic Powder
1 can Chickpeas drained and rinsed (apx 15 oz or 425 gram can)
1 Tbsp Olive or Avocado Oil (for roasting chickpeas)
1 Tsp Cumin
1 Tsp Paprika (or smoked Paprika if you’re wild)
1 Tsp Kosher Salt (or sea salt)
1/2 Cup Dry Quinoa (1 cup cooked)
1 Cup Water (to cook quinoa)
1 Tbsp Turmeric Paste (or 2 tsp turmeric powder)
1/2 English Cucumber
1/4 Red Onion
1 Red Pepper
1 Avocado
1 Green Pear
1 Bunch of Kale
Finishing glaze: I used a sweet curry glaze to top my bowl. If you can’t find that: mix 1/4 cup honey with 2 Tsp Curry Powder, 1 Tbsp Olive Oil, and a dash of lemon juice. OR if you like to keep it simple just drizzle some olive oil with fresh ground pepper and sea salt on top!
Instructions
Total Prep Time & Cook time: 60 minutes
Makes appx 4 servings
Pre-heat oven to 350 degrees Fahrenheit, and lay out one baking dish and one baking sheet and line both with tinfoil or parchment paper (dish for the chicken, baking sheet for the chickpeas).
Drain and rinse chickpeas, place in bowl and toss with oil, cumin, paprika, and salt. Lay out on lined sheet and place in the oven.
The chickpeas need to be in the oven the longest - if you like them nice and crunchy leave them in for about 50 minutes, 35-40 will leave some a little soft.
Toss fresh chicken breasts in olive oil and top with garlic powder and salt (appx 10 minutes before cooking), and place chicken in the oven with the chickpeas.
Put in the oven about 15 minutes after the chickpeas as they require about 30-40 minutes to cook depending on thickness and oven.
Place a pot of water on to boil, once boiling add quinoa, cover the pot, turn down the burner to low and allow to simmer for 20 minutes (or until all the moisture is absorbed).
The quinoa may finish cooking before the chicken and chickpeas which is fine - set it off to the side until everything else is complete. you can even make a large amount at the start of the week and keep it in your fridge for multiple recipes/usages.
While everything is in the oven, use this time to prep the fresh vegetables, laying kale out in a bowl, and chopping the: cucumber, avocado, red pepper, red onion, and pear.
Once the quinoa has finished cooking at turmeric paste/powder into the pot and mix until quinoa is covered.
If timed correctly, after 50 minutes everything should be done cooking and ready to assemble into a bowl! Add chicken breast cut-up on top of the kale bed, decorate with all the fresh veggies, and top with crispy chickpeas and a sweet & spicy glaze!
If you don’t have a pre-made curry glaze, follow the tip under the ingredient section and make your own: melt 1/4 cup of honey, and then mix in curry, olive oil, lemon juice. Test for sweetness level and add more curry if necessary.
