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 looks yummy! Here in California, those are on the regular menu at Panera :) Which is nice, because I never know all these secret items different places have!
Soooooo trying this with tofu instead of chicken! Congrats to grandma, mine is 91 this year and also a badass. I guess some women get better with age!
Putting this on my weekly meal plan for next week! Yum, yum, yum!
This looks fabulous – and like something we would eat. I have not tried roasted garbanzo beans – my mom used to put them in chili – which I despised ! I will try them roasted though. Happy Birthday to your grandma – love on her every day.
I hate regular garbanzos too – only like them roasted like this!
I am heading home to DSM this weekend for my grandma’s 90th birthday.. aren’t G-ma’s the BEST?! Happiest of birthdays to yours!
ps… also OBSESSED w/goat cheese on salads! My fave combo is arugula/goat/sunflower seeds. I could eat that allll day.
Happy birthday to yours, too!!
I tried the hummus chicken one at Panera the other night and it was so good and so filling. I am definitely trying this one with the toasted chickpeas. Do you know how long they would keep for in an airtight container?
4-5 days!
I think I might actually make this one for lunch!
have you had the panera version before? I was there yesterday and noticed it on the regular menu and it was very tempting.
I haven’t – I am so guilty of getting the exact same thing there every time!
This salad looks AMAZING! It honestly has all the ingredients to quite possibly become my favorite salad ever. Dressing sounds wonderful, too! Can’t wait to try it, and beautiful pictures!
sooooo EXCITED about this salad! yum!
This salad looks delicious – pinning right away! I have been loving roasted chickpeas lately too, they make a great add-on to create a hearty salad.
This looks amazing, I would leave off the craisins though.
I saw you in a magazine! Congratulations!
Thank you!! :)
Which magazine?? I’d love to see it…please share!
All the flavours and textures here are rockin my socks! Love these power bowls, they would make such a great weeknight dinner!
Plus these pictures are gorgeous!