Ingredients:

  • 2 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil (30ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 cup cooked quinoa or brown rice (about 180g, cooked)
  • 4 cups baby spinach or mixed greens (about 100g)
  • Optional toppings: crumbled feta cheese, sliced avocado, cherry tomatoes

Instructions:

  1. In a bowl, whisk together all marinade ingredients. Add the chicken breasts and toss to coat. Let marinate for at least 15 minutes (or up to 2 hours in the fridge).
  2. Preheat oven to 400°F (200°C). Toss drained chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, or until crispy, shaking halfway through.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove chicken from marinade (discard marinade). Cook chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice.
  4. Divide cooked quinoa or brown rice between two bowls. Top with spinach or mixed greens, roasted chickpeas, and sliced chicken.
  5. Garnish with optional toppings like feta cheese, avocado, and cherry tomatoes. Serve immediately.