This week enjoy roasted chickpea, tomato and chicken bowls! This protein packed bowl is a perfect feel-good meal to try out!
Total Time: 30 Mins Servings: 4
Calories: 309kcal Carbohydrates: 37g Protein: 21g Fat: 11.5g
Ingredients/ Equipment:
- 1/2 Tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/4 tsp. red pepper flakes
- 1/2 tsp. ground sumac, divided
- Kosher salt and pepper
- 1 pt. grape tomatoes
- 4 cloves garlic, smashed
- 2 Tbsp. plus 1 tsp. olive oil, divided
- 1 8-oz. boneless, skinless chicken breast
- 1 5-oz. can chickpeas, rinsed
- 1 cup cooked farro
- 1 scallion, thinly sliced
- 1 1/2 Tbsp. white wine vinegar
- 4 cups baby greens (spinach, kale, arugula, or a combination)
Directions:
- Heat oven to 425°F. With mortar and pestle, coarsely crush coriander and cumin seeds. Stir in red pepper flakes, 1/4 teaspoon sumac, and a pinch of salt.
- On rimmed baking sheet, toss tomatoes and garlic with 1 tablespoon oil and spices. Roast 12 minutes.
- Meanwhile, heat 1 teaspoon oil in small skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes. Turn and cook 1 minute.
- Toss tomato mixture with chickpeas, nestle chicken among tomatoes, and continue roasting until chicken is cooked through, 6 to 8 minutes more. Transfer chicken to cutting board and let rest 5 minutes before slicing.
- In bowl, toss farro, scallion, vinegar, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Fold in chickpea-tomato mixture and chicken, then greens.
Original recipe can be found at https://www.goodhousekeeping.com/food-recipes/a46146826/roasted-chickpea-tomato-and-chicken-bowl-recipe/
