Crispy Chicken Chickpea Bowls
Vegetarian Option | Gluten Free
Serving Size 1
Total Time 45 Minutes
1 tbsp green curry paste
1 1/2 tbsp tahini
Juice of 1 lemon
Pinch of salt
Dash of maple syrup
Water to thin
1 cup eggplant, diced
1 cup broccoli, cut in florets
1 zucchini, diced
1 cup cabbage, sliced
1 cup brussel sprouts, cut in halves
Preheat oven to 350.
Line baking sheet with parchment paper and spread out vegetables (except cabbage). Coat with avocado oil and cover generously with curry powder, salt, and pepper.
Cook in oven until browned.
On a separate pan, line with parchment paper and lay out chicken breast. Season with salt and pepper. Bake in the oven until cook through.
While vegetables and chicken are baking, add a little avocado oil to a pan and heat. Add the sliced cabbage and season with salt and pepper. Cook until soft.
To make sauce, combine all the ingredients and mix. Add additional water to thin.
When chicken and vegetables are finished assemble bowls. Start with cabbage, then veggies, chicken.
Top with sauce and toppings of choice.
tips & tricks
Vegetarian Option: Leave out chicken and add extra chickpeas or white beans.
Chick peas will not stay crispy for long,
keep stored in an air tight container in dry place.