Crispy Chicken Chickpea Bowls

Vegetarian Option | Gluten Free

Serving Size 1
Total Time 45 Minutes

Ingredients

Instructions

Sauce:
1 tbsp green curry paste
1 1/2 tbsp tahini
Juice of 1 lemon
Pinch of salt
Dash of maple syrup
Water to thin

Bowl:
Chicken Breast
1 cup eggplant, diced
1 cup broccoli, cut in florets
1 zucchini, diced
1 cup cabbage, sliced
1 cup brussel sprouts, cut in halves
Salt
Pepper
Curry powder
Avocado oil

Toppings:
Chick peas
Cilantro
Lemon

  • 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.

Tel: 985-869-2036

New Orleans, Louisiana

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