Description
A delightful Roasted Carrot and Chickpea Bowl that combines the sweetness of carrots with the nuttiness of chickpeas for a nutritious and hearty meal.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 1 can chickpeas, drained and rinsed
- 2 chicken breasts, diced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the chopped carrots and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the mixture on a baking sheet in a single layer. Place the diced chicken on the same baking sheet and season it with salt and pepper.
- Roast in the preheated oven for 25-30 minutes until the vegetables are tender and the chicken is cooked through.
Notes
For extra crunch, you can roast the chickpeas separately for a few minutes at the end. Perfect for meal prepping and can be stored in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 27g
- Cholesterol: 70mg