Cumin Roasted Chickpea Chicken Bowls


4 Quebec chicken breast halves
2.5 mL (1/2 tsp.) garlic powder
5 mL (1 tsp.) Italian seasoning
5 mL (1 tsp.) salt, divided
1 mL (1/4 tsp.) pepper, divided
60 mL (4 tbsp.) olive oil, divided
250 mL (1 cup) cauliflower florets
1 red bell pepper, sliced
1 can chickpeas, drained
250 mL (1 cup) red cabbage, chopped
125 mL (1/2 cup) frozen corn, thawed
1 avocado, diced


For a healthy and easy-to-prepare meal, opt for this ultra-protein bowl of chickpeas, vegetables and chicken.

Preheat oven to 210°C (425°F). In a small bowl, combine garlic powder, Italian seasoning and half the salt and pepper.
Heat a large skillet over medium heat. Add half of the olive oil, place chicken breasts in skillet, and sprinkle spice mixture evenly over breasts.
Cook chicken for 5 to 7 minutes, until breasts are golden brown, then turn breasts over and cook for another 5 to 7 minutes, until a meat thermometer inserted into the thickest part of the breast registers 74°C (165°F).
Arrange chickpeas and chopped vegetables (except avocado) on a baking sheet, drizzle with remaining olive oil and sprinkle with salt and pepper. Roast for 15 minutes or until vegetables are tender.
Arrange roasted vegetables in the bottom of a bowl and top with sliced chicken breasts. Drizzle with teriyaki sauce or soy sauce, to taste.