These Cumin Roasted Chickpea Chicken Bowls are a gluten-free lunch or 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 recipe to love.
A One Pan Dinner Favorite
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.
This is an easy baked chicken dinner that you can serve as is, in 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!
Chickpea Chicken Bowl Ingredients
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- 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 – A good source of amino acids and B vitamins. A very clean protein if you chose chicken that’s been 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.
How to Make Chickpea Chicken Bowls
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.
- Mix the marinade, pour this over the chicken and chickpeas, and let marinate in fridge for 10-20 minutes.
- Place marinated chicken and chickpeas in a baking dish or sheet pan. Arrange sliced shallots around the chicken and chickpeas. Drizzle the extra marinade on top of the whole pan.
- Sprinkle with paprika and a pinch more salt and pepper if desired, and add a few slices of lemon on top
- Bake 400°F for 25 minutes to 30 minutes. Broil at end to get the honey to caramelize.
- Remove from oven and slice chicken into thinner strips.
- Garnish with red pepper flakes, pomegranate seeds, and fresh parsley.
More of Our Favorite
One Pan Dinner Recipes
Cumin Roasted Chickpea Chicken Bowls
- Total Time: 42 minutes
- Yield: 4 1x
Description
These Cumin Roasted Chickpea Chicken Bowls are a gluten-free lunch or dinner, packed with wholesome goodness and nutrition!
Ingredients
- 12–15 ounces chicken (3-4 skinless breast or thighs w/skin)
- 1 can chickpeas
- Lemon slices to garnish
Marinade:
- ¼ to ⅓ cup olive oil or avocado oil. Use more oil for thicker chicken breasts.
- 1 teaspoon cumin (extra for plating)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher or sea salt
- ⅛ teaspoon black pepper
- 1 Tablespoon honey
- 1 Tablespoon apple cider vinegar
- 1 small shallot, peeled and quartered or sliced thin
- Pinch of paprika (see notes)
- Parsley and crushed red pepper flakes to garnish
- ⅓ to ½ cup pomegranate seeds
- Optional extra pinch of sea salt/pepper to taste once plated (if needed)
Instructions
- Preheat oven to 400F. Marinate chicken for 20 minutes.
- Clean and wash your chicken breast. Drain the chickpeas and rinse thoroughly. Place both in a large bow.
- 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.
- Next place your honey cumin marinated chicken and chickpeas in a baking dish or sheet pan. Leaving the marinade in the bowl.
- Place the sliced shallots around the chicken and chickpeas.
- Drizzle the extra marinade on top of the whole pan, coating evenly.
- Sprinkle with paprika and a pinch more salt and pepper if desired.
- Add a few slices of lemon on and around the chicken, chickpeas, and shallots.
- 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
- 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.
- 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.
- 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.
Omit paprika and red pepper flakes for nightshade free option
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: main
- Cuisine: Indian
Nutrition
- Serving Size: 1
- Calories: 355
- Sugar: 9 g
- Sodium: 318 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Carbohydrates: 23.6 g
- Fiber: 5 g
- Protein: 24 g
- Cholesterol: 60 mg
Amazing chicken recipe that my family loved. It’s full of flavor and I love how the chicken and chickpeas go so well together. Definitely will share it with family and friends.
So glad to hear it was a big hit with the family! Thanks, Bashan!
Made this tonight and absolutely delicious, such complex flavours and the plates were licked clean! Great for a midweek meal, thank you for the recipe.
Yaaayy! Love hearing feedback like this! You’re welcome, Kerri!!
Delicious. It looks too yummy… Thank You for sharing.
great dish, flavors and ingredients, thank you, love the nutritional info on each ingredient too and I’m happy since I think chickpeas are legumes which, with proteins and leafy greens are part of my diet, so this works well for that too!
Thanks Sabrina! Glad you enjoyed:)
So yummy!! Love how easy this was to make and it’s so healthy! Loved the chickpeas and the extra tang the lemon added. Had this for dinner last night and invited a friend over for leftovers. She couldn’t wait to get her hands on the recipe! Can’t wait to try the next bowl recipe – deconstructed stuffed bell peppers – tonight! 🙂
I’m so glad! Thank you for your feedback:) let me know how the stuffed bell pepper bowls turn out!
Do you ‘peel’ the chickpeas before marinading? Thanks!
If you’d like to, you can. But it’s not necessary!
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!
Oh thank you! I’ll be sure to update that ASAP!
BOWL GOALS!
OMG! There are SO many different textures—love it!
You are speaking my love language girl!!
This looks perfect for a weeknight dinner!
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!
So glad to hear this Debbie! We loved it too. Great for chicken salad the next day or soup! Love that you added extra veggies
It doesn’t get much better than this, what a beautiful, nourishing bowl of food!!
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. 🙂
Thank you friend! That means a lot!
Ooooh my goodness!! These bowls look INSANELY good, especially those chickpeas!! ? The Half-Cup Habit sounds totally doable — and yummy too!
Isn’t it a great idea?! Love that focus!
Literally alll my fav things in one bowl of YUM! Loveeee those chickpeas!
You’d so love!
You always make healthy look so darned delicious Lindsay ~ I love beans of all kinds, so I’m all over this!
Thank you friend!
I could devour this bowl right now! 🙂
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!
Your crepe cake looked AMAZING! How about bring it here and we balance out life with food. Mmm k?
This looks like a serious bowl of deliciousness!!!!
Thanks Gerry!
What a pretty and colorful winter bowl! Love this!
Thanks friend!
I love a quick and easy dinner and these bowls look so amazing!
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.
right? I made 3 cakes last week. EEK!
This is just so PRETTY!!! I always want to dive into everything you make!
This is seriously something I could happily eat every day!
You’d love it matt!
I’m totally guilty too Lindsay! I NEED this healthy dinner right about now! Thanks for sharing, just in the nick of time! Your photos are making me drool!! Amazing!
This looks so beautiful too!!
Bowls for life!
Love the “half cup habit” initiative! These bowls look incredible. I too am guilty of eating cookies for breakfast this week. Yikes!
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.