Chicken Power Bowls with Crispy Baked Garbanzo Beans are packed with protein to keep you going for hours! Fresh, healthy, and filling.
As a recipe developer, many people think I have elaborate meals prepared for my family each night of the week but ha. HAHAHA.
That is to say, no, I don’t! Just like any busy working Mom/person, after a long day of work all I want is something quick and easy, yet fresh and filling to put onto the table.
If you’re in the same boat, may I suggest Chicken Power Bowls with Crispy Baked Garbanzo Beans? This wholesome, make-ahead meal is not only packed with craveable flavors and textures, but protein too. It’s the perfect lunch or dinner recipe that won’t leave you searching the pantry 20 minutes after eating!
Protein Packed Power Bowl
Chicken Power Bowls with Crispy Baked Garbanzo Beans is a recipe based on Panera’s hidden menu, which offers “power bowls” that are rich in protein and contain only limited amounts of processed carbs.
I love the idea so much that I created my own version!
Baby spinach is topped with sauted chicken, crispy baked garbanzo beans, hard boiled eggs, shelled pistachios, dried cranberries, and creamy chevre. This gorgeous bowl of deliciousness will fuel you ALL the way through the day or night, and is so stinking healthy, its borderline ridiculous.
Prep Ahead then Assemble and Eat
The best part though? The cooked elements are make / prep-ahead so all you have to do at meal time is assemble and eat. Layer the ingredients in a mason jar to take for a healthy lunch at the office, or pile into bowls at the end of the crazy day.
Take my advice and add this delicious, protein-filled power bowl to your menu this week!
Step 1: Make the Crispy Baked Garbanzo Beans
Start by making the Crispy Baked Garbanzo Beans, which I call healthy corn nuts on account that they’re, well, beans, but also salt and crispy. Yum!
Drain then rinse a 15oz can of garbanzo beans (you might also find them labeled as chickpeas at the store.)
Pour the chickpeas onto a kitchen towel then gently pat/rub until completely dry. Pour the beans onto a baking sheet then toss with extra virgin olive oil and bake at 350 degrees for 35-40 minutes, shaking the pan halfway through. Lastly, season with salt.
The beans will be crisp right out of the oven, but will get even crunchier as they cool.
- Tip: the crispy garbanzo beans can make these up to 3 days ahead of time. Be sure to cool the crispy chickpeas completely before storing in an airtight container.
Step 2: Make the Hard Boiled Eggs
Place large eggs in a saucepan then add cold water until it covers the tops by one inch, taking care not to crowd the eggs.
Bring the water to a boil then place a lid on top and remove the pan from the heat. Let the eggs sit for 11 minutes then plunge them into ice water, or run under cold water for a few minutes.
When they’re cool enough to handle, lightly smash the egg against a cutting board then roll with a little pressure until the egg is cracked all the way across the middle. Next, peel! The key to getting eggs to peel easily is to peel them fresh out of the ice bath vs refrigerating with the shell on and trying later.
- Tip: the hard boiled eggs can be made and peeled up to 3 days ahead of time.
Step 3: Saute Chicken Breasts
You can’t have Chicken Power Bowls without chicken, so saute chicken breasts that have been brushed with extra virgin olive oil and seasoned with salt and pepper, then let cool for 10 minutes before thinly slicing or chopping.
Alternatively you can use Air Fryer Chicken Breasts, Baked Chicken Breasts, or Grilled Chicken Thighs instead!
Step 4: Make the Dressing
Almost done! Make the Lemon-Honey Dressing to drizzle on top of the bowls next. You could use any salad dressing you have in your fridge for these bowls, but this homemade dressing is divine.
Combine fresh lemon juice with extra virgin olive oil, honey, fresh garlic, salt, and pepper in a jar or bowl then shake or whisk to combine. That’s it!
Finally, add baby spinach to bowls then top each with the prepared hard boiled eggs, crispy baked garbanzo beans, and sliced chicken, plus shelled pistachios, dried cranberries, and crumbled chevre.
Drizzle with the Lemon-Honey Vinaigrette then dig in. I hope you love this healthy, filling, fresh meal – enjoy!
Equipment
Ingredients
- 15 oz can garbanzo beans, drained and rinsed
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts, ~1lb, pounded to an even thickness
- extra virgin olive oil
- salt and pepper
- 4 eggs
- 9 oz baby spinach
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
- 4 oz chevre, any flavor
For the Lemon-Honey Vinaigrette:
- 2 lemons, juiced
- 6 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- 1 garlic clove, pressed or minced
- salt and pepper
Directions
For the Crispy Garbanzo Beans:
- Preheat the oven to 350 degrees then line a half sheet pan with parchment paper. Drain the garbanzo beans then rinse with cold water and pat very dry with a kitchen towel. Pour the beans onto the prepared sheet pan then add extra virgin olive oil and toss with your fingertips to coat. Bake for 35-40 minutes, stirring halfway through, or until the garbanzo beans are golden brown. Note: the beans will continue to crisp up as they cool. Sprinkle the beans with salt then set aside to cool completely. Can be made up to 3 days ahead of time.
For the Hard-Boiled Eggs:
- Place the eggs in a small saucepan then cover with cold water 1″ above the tops. Bring the water to a boil over high heat then place a lid on top and remove the pan from the heat. Let the eggs sit for 11 minutes then drain and plunge them into a bowl of ice water, or run under cold water for a few minutes. Once the eggs are cool enough to handle, peel then slice. Eggs can be hard boiled then peeled up to 3 days ahead of time.
For the Chicken:
- Brush the chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Saute in a medium-sized skillet over medium-high heat for 3-4 minutes per side, or until the chicken breasts are cooked through. Transfer to a cutting board to rest for 10 minutes then thinly slice or chop. Can be made up to 3 days ahead of time.
For the Lemon-Honey Vinaigrette:
- Add the ingredients to a bowl or jar with a tight-fitting lid then whisk or shake to combine. Taste then adjust salt and pepper if necessary. Can be made up to 5 days ahead of time.
Assembly:
- Divide the spinach between four bowls then top each bowl with 1/4 cup crispy baked garbanzo beans, 1/4 of the cooked chicken, 1 sliced hard-boiled egg, 2 Tablespoons each pistachios and dried cranberries, and 1oz crumbled goat cheese. Drizzle with Lemon-Honey Vinaigrette then serve.
Notes
- Feel free to customize your bowl, such as leaving out eggs or using different seasoning on the chicken.
- You can use Air Fryer Chicken Breasts, Baked Chicken Breasts, or Grilled Chicken Thighs instead of sautéing the chicken on the stovetop.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This was a delicious meal!! My husband told me I can make this every week for him!! He loved it!!
Fantastic, Joanne!! Thrilled to hear it. Thanks so much for your feedback!
Hi! This was absolutely delicious!! I really love the dressing. Should the dressing be refrigerated?
I made this for my lunches for the week and refrigerated the dressing, but it is now chunky and separated, no matter how much I shake it.
Thanks!
Hi Jessica! It’s just that the olive oil is cold and has hardened so it just needs to sit on the counter for maybe 10 minutes before whisking again. It should blend right back in. :)
I made this for my husband and I last night and we loved it! Any recommendations on how to best preserve the leftovers? Thanks!
What are the nutritional vales of the chicken power bowl serving? Thanks
Hi Kathy! I don’t use a recipe nutrition calculator plugin on my site because I can’t verify them to be accurate and I’d hate to steer someone who is eating with a medical issue in mind (diabetes, for example) wrong.
The chicken power bowl is fantastic. Made it fir dinner tonight and there was not a bite left. The flavors and textures are so complementary. Love this dish. We grilled the chicken breast and it worked great. A few sliced almonds add a bit more crunchy, not that it’s needed.
Sounds awesome, Kathy!! I need to try these with grilled chicken – love that smoky flavor. ?
Just made this last night and it was just delightful, fresh, springy and healthy! Another absolute winner! Have made probably 100 of your recipes now and love your blog so much! Other favorite salads are your Loaded Strawberry Fields Salad and your BBQ Salmon BLT Salad. Thank you from this former cooking hating girl!
Your comment warmed my heart, Jennifer! I am so, so glad you are enjoying the recipes and your feelings on cooking are changing!!
Looks fabulous, I do eat 3 meals daily have done so since my husband died 3 years ago, I was/am always in my kitchen.
Happy birthday “grandma”
This looks amazing, making it today! Do you have the nutritional information for it?
Thanks, Jan
Love these! A weekly staple for our house.
I am drooling as I read this…I am totally falling into a dinner rut! This is a fab idea…all my favorites in one bowl. Can’t wait to make this!
I have made this recipe several times… Delicious!!!