As a recipe developer, many people think I have elaborate meals prepared for Ben and myself each night of the week but, ha. Haha. HAHAHA. No! No, I do not. I’m just like every busy person/mom — 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 make-ahead meal is not only packed with craveable flavors and textures, but protein and nutrition 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 sauteed chicken, crispy baked garbanzo beans, hard boiled eggs, shelled pistachios, dried cranberries, and creamy chevre (goat cheese, y’all). 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, aka healthy Corn Nuts. Yeahhhh! 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: You can make these 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 EXACTLY 12 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 ahead of time. Just slice when you’re ready to serve the Chicken Power Bowls.
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. You can also do this ahead of time. Just cool the chicken breasts then refrigerate — save the slicing/chopping until serving.
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 simply divine.
Combine the 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 (goat cheese.) Drizzle with the Lemon-Honey Vinaigrette, then dig in. I hope you love this healthy, filling, fresh meal – enjoy!
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Chicken Power Bowls with Crispy Baked Garbanzo Beans
Description
Chicken Power Bowls with Crispy Baked Garbanzo Beans is packed with protein to keep you full for hours! Fresh, healthy, and filling.
Ingredients
- 15oz can garbanzo beans (also called chickpeas)
- 2 teaspoons extra virgin olive oil
- 2 chicken breasts (12-14oz,) pounded to an even thickness
- extra virgin olive oil
- salt and pepper
- 4 eggs
- 9oz baby spinach
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
- 4oz chevre (goat cheese)
- For the Lemon-Honey Vinaigrette:
- Juice of 2 lemons
- 6 Tablespoons extra virgin olive oil
- 2 Tablespoons honey
- 1 garlic clove, microplaned or minced
- salt and pepper
Directions
- Preheat oven to 350 degrees. Drain garbanzo beans then rinse and pat dry with a towel (the dryer the better!) Pour onto a baking sheet then add extra virgin olive oil and toss with your hands to coat. Bake for 35-40 minutes, stirring halfway through, or until caramel in color (beans will continue crisping as they cool.) Sprinkle with salt then set aside to cool completely. (Can be done ahead of time. Bake then cool completely before storing in an airtight container.)
- Place eggs in a saucepan then cover with cold water 1″ above the tops. Bring to a boil, place a lid on top, then remove pan from heat and let sit for 12 minutes. Drain then plunge eggs into ice water or run under cold water for a few minutes. Peel eggs when cool enough to handle then slice. (Can be done ahead of time. Cook then peel eggs and store in the refrigerator, and then slice before serving.)
- Brush chicken breasts on both sides with extra virgin olive oil then season with salt and pepper. Saute in a skillet over medium-high heat for 3-4 minutes a side, or until no longer pink in the center. Cool for 10 minutes, then thinly slice. (Can be done ahead of time. Cook then cool and refrigerate, and then slice before serving.)
- Divide 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.
- For the Lemon-Honey Vinaigrette: combine all ingredients in a jar or bowl then shake or whisk to combine. Taste and adjust seasonings if necessary then pour over salads and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Tina 02.24.2014
I just love the pictures of Mr Lincoln! He’s so precious!!! I am eating this salad as we speak and it’s AMAZEBALLS!!! SOO good! Love the roasted chickpeas! FYI If anyone is doing weight watchers … I put it into my iPhone app and it came out as 18 points (including the goat cheese).
Joni 02.23.2014
This Iowa girl has been living in Shanghai, China for the last 15 months. I Made this for dinner Friday night and it was amazing! Thanks for transporting me home with some great food!
Kylie @ immaeatthat 02.22.2014
Making these for lunches for me and my husband this week! Thanks:))!
Chicken Power Bowls with Crispy Baked Garbanzo Beans | allrecipes180.info 02.22.2014
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Jennifer S. 02.20.2014
You have so many great recipes lately! Finishing our dinner of mini quinoa pizza bites as I type…..Husband had leftover quinoa meatballs with the basalmic BBQ – two great hits in our house! Can’t wait to try this salad – can I sub Feta for the chevre? Are they really all that different? Never had the chevre, so I’m not sure…
Kristin 02.21.2014
Sure! The good thing about chevre is that you can usually find it in small, 4oz packages so if you don’t like it there’s not a TON wasted. I bet if you liked feta, you’ll love chevre though!
Stephanie @cookinfanatic 02.20.2014
I love roasting chickpeas – this looks great!!
Lori @ Foxes Love Lemons 02.20.2014
Totally hear you on the people thinking you have these elaborate meals every night because you’re a blogger. Um, certainly not! haha. I just love this salad – especially the pistachios. Such a do-able weeknight dinner for a busy blogger :)
Paula Warrington 02.20.2014
Looks delicious! Pinned for future use…
natalie@thesweetslife 02.20.2014
i absolutely love the idea of this meal–and all the make ahead components are perfect for me right now when I try to do stuff while Brecken naps!! :)
Tara 02.20.2014
I was going to have a spinach, cranberry and goat cheese salad for dinner, now I have to add the eggs and chicks! I am excited for dinner now, since I have everything needed on hand!
*Happy birthday to your Grandmother !!
ShaNae 02.20.2014
Happy Birthday to your Grandma!
I will try this recipe this weekend. Sounds yummy! There is nothing in it that my beyond picky 8 year old son won’t eat. Hooray! He is an August baby and a Virgo. I had a zodiac sign characteristic done, and it specifically stated they are picky eaters. I laughed and thought he eats to good at the 8 month stage to believe and then 3 hit and it was over. Textures are the bane of existence and nothing can touch one another. He will like this but all ingredients will be sitting next to each other not touching and not given the chance to mingle.
Happy Thursday!
Kristin 02.20.2014
LOL you pretty much nailed our weekly meal plan! :-) My family thanks you for helping get us out of our dinner rut. Love your new weekly menus section. A great addition!
Chelsea @ Delipsch 02.20.2014
Thank you for another delicious and nutritious recipe! Can not wait to make this!
Leigh 02.20.2014
This salad looks delicious! Perfect way to spice up our usual salads. Thanks :)
Amy 02.19.2014
Oh! I almost forgot – Happy Birthday Grandma!
Amy 02.19.2014
The boyfriend is going to love this! We are an omnivore/vegetarian household so he can have all the chicken and I am going to hoard those deliciously crispy chickpeas for myself! Thanks for helping us with our weeknight dilemma :)
Susan 02.19.2014
I hope that your Grandmother has the best birthday ever! You are both lucky to have each other!
I need your weekly recipes! I am running out of ideas for recipes and yours will be healthy and easy to make!
Thank you!!
Kara Hoerr @ RD in the Midwest 02.19.2014
I love this protein-packed, fresh salad! The combo of textures and flavors looks awesome! I can’t wait to give it a try and recommend the idea of baked garbanzo beans to my clients/patients for a healthy snack. Thanks!
Kristen 02.19.2014
First, Happy Birthday Grandma! Mine lived to be 101 and 1/2. Wishing you both lots of happy years ahead. This looks like a great vegetarian bowl as well–just leave out the chicken. Will give it a try should the weather finally be spring for more than a day or two!
Chicken Power Bowls | Animeagain.com 02.19.2014
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