Cumin Roasted Chickpea/Chicken Bowls

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  3 full breast (both fillets) or 708g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Vinegar

  Cider

  1 tbsp or 15g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Paprika

  Spices

  0.001 cup or 0.1g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Pomegranates

  Raw

  ½ cup arils (seed/juice sacs) or 87g

• Boiled Chick Peas

  Supreme

  240g

Directions

1. 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.

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