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Cumin Roasted Chickpea Chicken Bowls

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Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love.

Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love.

This Cumin Roasted Chickpea Chicken Bowls recipe is sponsored by my friends over at USA Pulses and Pulse Canada. Thank you for allowing me to talk about this caring real food company.

Ohhhh hi ya! I’ve got these this wonderful roasted chickpea chicken bake for you all today! But first, it’s time for some Cotter Confessions.

I will be the first to admit that I am guilty. Guilty of eating cookies and fudge for breakfast. Guilty of picking up a last minute dinner, far from homemade. Guilty of falling into the hustle bustle holiday season. Keepin’ it real ya’ll, keepin’ it real.

Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love.

BUT! I’m allowed grace and so you are you. I’m reminded of Nourishing November and I think it’s time we REFOCUS on that. What do ya say? You in? DETERMINED DECEMBER, here we come! LOL! All we need to combat the extra hustle and the extra treats (even the healthier ones) is a PLAN! A Plan to balance our meals, our schedule, our meal plans, and more. Ya feel me?

So, I might not be able to plan your schedules (phew!) I can help you plan a way to eat healthy and add more nutrients into your meals. Hence this healthy, yet easy one pan dinner.

Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love.

This is why I ADORE USA Pulses and Pulse Canada’s Half-Cup Habit! The Half-Cup Habit is a simple goal to add the recommended 1 ½ cups of pulses per week (or ½ cup 3 x per week) to your meals/diet.

Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love.

A If you don’t remember what pulses are, just refer to my lentil gumbo recipe. But to sum it up, Pulses are part of the legume family, but the term “pulse” refers only to the dried seed portion of the legume.

DRY PEAS, EDIBLE BEANS, LENTILS AND CHICKPEAS ARE THE MOST COMMON VARIETIES OF PULSES. 

Now you see where I’m going with this right?? GOALS! DETERMINATION! Pumping up the plant-based protein, fiber, and nutrition to get more bang for our buck this holiday season.

How to Make Cumin Roasted Chickpea Chicken Bowls {Video}

Let’s get you started with a protein and fiber rich one pan meal, I mean bowl.

Cumin Roasted Chickpea Chicken Bowls are a family style bowl recipe made up of healthy chickpeas (pulses), chicken, veggies, herbs, spices, and pomegranate seeds to top.

This cumin roasted chickpea chicken bowls recipe has citrus and honey marinated chicken and chickpeas. A quick, delicious, easy baked chicken dinner recipe.

An easy baked chicken dinner that you can serve as is, bowl style, from the pan, or plate it up! Personally, I like the bowl style with rice, quinoa or potatoes. Plus it makes a pretty taste meal prep bowl the next day, just sayin….

To make the chicken bowls, you simply season and roast everything (minus the herbs and pomegranate) in one. A superfood one pan meal you can feel good about.

Ingredient Healthy Perks!

  • Chickpeas – Rich in fiber, plant-based protein, plant-based iron, and KEY vitamins such as folate and Manganese. Chickpeas are unique in the sense they come in so many different varieties and are grown around the world, 173 different countries to be exact! Also, did you know that Desi is the smallest chickpea in size and is also the oldest grown. Yep, nerding out here! More on my love for chickpea facts here.
  • Cumin and Garlic – Spices and herbs that help give flavor but also rich in antioxidants. Cumin is also said to help aid in digestion.
  • Skinless Organic Chicken – Chicken sometimes gets a bad rap, but it does provide a good source of amino acids and b vitamins. A very clean protein if you chose chicken that’s be raised properly. Look for free range and organic if possible.
  • Shallots – Known for their strong anti-cancer properties and immunity-boosting effects.
  • Honey – An unrefined sweetener that’s rich in minerals and immunity boosting properties.
  • Lemon -Lemon is a great source of Vitamin C! When you add Vitamin C to meals rich in iron, it can help with Iron absorption.
  • Parsley –  Rich in vitamin K and anti-inflammatory properties.

Okay now are you feeling determined?

Determined to BOOST your health this December and sneak in some more healthy habits before January? GOOD!

Let’s start with a cup of pulses and shake and bake this Chickpea Chicken Bowls recipe.

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Cumin Roasted Chickpea Chicken Bowls

★★★★★

4.3 from 12 reviews
  • Author: Lindsay Cotter
  • Prep Time: 15 minutes
  • Cook Time: 27 minutes
  • Total Time: 42 minutes
  • Yield: 4 1x
Print Recipe

Description

CUMIN ROASTED CHICKPEA CHICKEN BOWLS ARE a gluten free weeknight dinner, packed with wholesome goodness and nutrition!

Scale

Ingredients

  • 12–15 ounces chicken (3–4 skinless breast or thighs w/skin)
  • 1 can chickpeas
  • Lemon slices to garnish

Marinade:

  • 1/4 to 1/3 cup olive oil or avocado oil. Use more oil for thicker Chicken breasts.
  • 1 tsp cumin (extra for plating)
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher or seal salt
  • 1/8 tsp black pepper
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 small shallot, peeled and quartered or sliced thin
  • pinch of paprika
  • Parsley and crushed red pepper flakes to garnish
  • 1/3 to 1/2 cup pomegranate seeds
  • Optional extra pinch of sea salt/pepper to taste once plated (if needed)

Instructions

  1.  Preheat oven to 400F. Marinate chicken for 20 minutes.
  2. Clean and wash your chicken breast. Drain the chickpeas and rinse thoroughly. Place both in a large bow.
  3. Next mix the marinade. Whisk together the oil, cumin, garlic, salt, pepper, honey and apple cider vinegar. Pour this over the chicken and chickpeas. Let it marinate in fridge for 10-20 minutes, covered.
  4. Next place your honey cumin marinated chicken and chickpeas in a baking dish or sheet pan. Leaving the marinade in the bowl.
  5. Place the sliced shallots around the chicken and chickpeas.
  6. Drizzle the extra marinade on top of the whole pan, coating evenly.
  7. Sprinkle with paprika and a pinch more salt and pepper if desired.
  8. Add a few slices of lemon on and around the chicken, chickpeas, and shallots.
  9. Roast/Bake 400F for 25 minutes to 28 minutes depending on the thickness of your chicken breasts. Broil last minute to get the honey to caramelize a bit with the chicken/chickpeas
  10. Remove from oven and slice chicken into thiner strips. Feel free to taste and add more cumin and garlic powder sprinkled on top, if desired.
  11. Place all in a large serving bowl or plate individually. Leave most the the marinade/oil in the bake pan. Spoon the cumin marinade/oil on top of the chicken (to your liking) once platted or put in large bowl. There will be extra oil left in pan.
  12. Garnish with red pepper flakes, pomegranate seeds, and fresh parsley.

Notes

These roasted chickpeas and chicken bowls can be served as is or in a large bowl with the chicken sliced. Feel free to add steamed greens, cooked quinoa, rice, or potatoes when serving.

Estimated Nutrition per serving:

15-17 grams of fat (depending on how much marinade you pour on top once plated)

  • Category: main
  • Cuisine: Indian

Nutrition

  • Serving Size: 1
  • Calories: 355
  • Sugar: 9g
  • Sodium: 318mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Carbohydrates: 23.6g
  • Fiber: 5g
  • Protein: 24
  • Cholesterol: 60mg

Keywords: chicken bowls, gluten free, healthy, paleo, chicken

 

This cumin roasted chickpea chicken bowls recipe has citrus and honey marinated chicken and chickpeas. A quick, delicious, easy baked chicken dinner recipe.

Okay my friends, what are you determined to do this December with your health? I know, I know, I’m so corny. But think about it really. This is the last month of the year before the January “reset.” Might as well make it a smooth transition.

Winner Winner CHICKPEA CHICKEN BOWL DINNER coming right up!

Keep up with the USA Pulses and Pulses Canada on social media. They are full of recipe inspiration and cooking tips!  Facebook, Twitter, Instagram, Pinterest, and YouTUBE

Cheers!

 

 

 

 

Cumin roasted chickpea chicken bowls are a gluten free weeknight dinner, packed with wholesome goodness and nutrition! This easy one pan meal combines tangy citrus and honey marinated chicken and roasted chickpeas into a delicious, easy baked chicken dinner recipe to love. www.cottercrunch.com #chicken #glutenfree #dinner #healthy

Related Posts

Photo of Lindsay Cotter of Cotter CrunchHi, I’m Lindsay!  Gluten Free Nutrition Specialist, food photographer and author of Nourishing Superfood Bowls, and meal plan guru! I’d love to know you more! Follow me on Instagram, Facebook, Pinterest, and drop a comment below.

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  1. Megan @ Skinny Fitalicious says

    December 8, 2017 at 11:21 AM

    I’m with you. The hustle is real. I’m in survival mode at this point. But thankfully, the busyness of work is coming to an end very soon and I can enjoy good cooking and holiday shopping. Um, let’s make that online shopping.

    Reply

  8. Natasha @ Salt & Lavender says

    December 8, 2017 at 8:41 PM

    Ya… my eating habits haven’t been exactly perfect lately, but I think that’s to be expected… especially with testing all those not-so-healthy Xmas treats ahhh! This looks so good. Your bowls always look so tempting.

    Reply

  12. Laura @ Sprint 2 the Table says

    December 9, 2017 at 4:01 PM

    I ate crepe cake for breakfast. At least I followed it up with an egg salad!

    I haven’t been feeling the dinner prep lately, but this is inspiring me. I love those crispy chickpeas. Speaking up… a friend from back home just texted me asking for a link to your carrot chickpea salad I made for Thanksgiving. 🙂 . It was soooo good!

    Reply

  17. Emily Swanson says

    December 12, 2017 at 1:17 AM

    I will always treasure and love the balance you promote Lindsay; these bowls look absolutely sooo nourishing and satisfying, and I have to admit that the FUDGE and cookies are nourishing and satisfying in a different way. 🙂

    Reply

  19. Debbie says

    December 13, 2017 at 5:37 PM

    Just made this recipe and I like that it is easy and doesn’t take too long. I added some veggies cut up small and it was great. I love chick peas and cumin, too, can’t go wrong. Thanks!

    Reply

  25. Josie says

    March 24, 2019 at 7:10 PM

    This was SO GOOD! I made as instructed but with a little more meat. I think my chicken was 1.25 pounds and I cut the two breasts in half.

    I didn’t see lemons listed in the ingredients so I didn’t buy them. Turned out delicious without them but would have been nice if they were listed with ingredients 🙂

    I served with a massaged kale salad. I tossed it in Skinny Girl Honey Dijon dressing, spooned some pan sauce on it, and added pomegranate seeds. I also made a store-bought box of garlic and onion Israeli couscous.

    Really delicious, easy, cheap, and I will definitely make again!

    ★★★★★

    Reply

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