Name: Chicken Power Bowls with Crispy Baked Garbanzo Beans
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
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); 2 lemons (juiced); 6 Tablespoons extra virgin olive oil; 2 Tablespoons honey; 1 garlic clove (pressed or minced); salt and pepper

chicken power bowl with crispy garbanzo beans

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.

Tip: the chicken can be cooked then chopped up to 3 days ahead of time.

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!