Chicken Power Bowls with Crispy Baked Garbanzo Beans

Why You’ll Love This Recipe

I love this recipe because it’s a complete meal in one bowl—protein, greens, healthy fats, and flavor all come together beautifully. The garbanzo beans stay crunchy even when prepped ahead, the vinaigrette is light yet bold, and the toppings can be customized to my taste. It’s also perfect for meal prep since I can prepare most of the components in advance.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

1. I start with the garbanzo beans by preheating the oven to 350°F and lining a sheet pan with parchment paper. After draining and rinsing, I dry them really well before tossing with olive oil. I bake for 35–40 minutes, stirring once, until golden and crisp, then sprinkle with salt.

2. For the eggs, I place them in a saucepan, cover with cold water, bring to a boil, then cover and remove from the heat. After sitting for 11 minutes, I cool them in ice water, peel, and slice.

3. I cook the chicken by brushing it with olive oil, seasoning with salt and pepper, then sautéing for 3–4 minutes per side until done. After resting for 10 minutes, I slice it thinly.

4. For the vinaigrette, I whisk together lemon juice, olive oil, honey, garlic, salt, and pepper until well combined.

5. To assemble, I divide spinach among four bowls, then top with crispy garbanzo beans, chicken, egg slices, pistachios, cranberries, goat cheese, and finally a drizzle of vinaigrette.

Servings and Timing

This recipe makes 4 servings. Prep time is about 30 minutes, cooking time is 40 minutes, and total time comes to 1 hour 10 minutes.

Variations

I sometimes swap pistachios for almonds or walnuts, or use feta instead of goat cheese. If I want a lighter option, I leave out the eggs. For extra flavor, I season the chicken with smoked paprika or cumin. Sometimes I even use quinoa or farro at the base instead of spinach for a heartier version.

Storage/Reheating

I like storing each component separately in the fridge. The crispy garbanzo beans keep for up to 3 days, the chicken and eggs for up to 3 days, and the vinaigrette for up to 5 days. I avoid storing assembled bowls because the beans lose their crunch and the spinach wilts. To reheat, I warm the chicken gently in a skillet while keeping everything else cold and fresh.

FAQs

Can I meal prep these bowls?

Yes, I prepare all the ingredients ahead and store them separately, then assemble fresh when I’m ready to eat.

How do I keep the garbanzo beans crispy?

I make sure they’re completely dry before roasting and store them in an airtight container at room temperature for up to 3 days.

Can I use a different protein?

Yes, I sometimes use grilled salmon, shrimp, or even tofu as an alternative to chicken.

Do I have to use goat cheese?

No, I use feta, blue cheese, or even shredded parmesan when I want a different flavor.

Can I make the vinaigrette sweeter?

Yes, I just add a little extra honey if I prefer a sweeter balance.

Are these bowls gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use canned chicken for this recipe?

Yes, although I prefer freshly cooked chicken for the best flavor, canned chicken works if I need something quick.

What greens can I substitute for spinach?

I use kale, arugula, or mixed salad greens depending on what I have on hand.

Can I roast the chicken instead of sautéing it?

Yes, I bake it in the oven at 400°F for about 20–25 minutes until fully cooked.

Can I make this dairy-free?

Yes, I leave out the cheese or use a dairy-free alternative.

Conclusion

These chicken power bowls with crispy baked garbanzo beans are a wholesome, filling option that I love making for lunch or dinner. The combination of protein, crunchy toppings, and fresh greens always hits the spot, and I enjoy how flexible the recipe is to customize. It’s a balanced meal I keep coming back to again and again.