Serves: 4

Prep time: 15 mins

Cook time: 30 mins

Ingredients

• 3-4 skinless chicken breast or thighs with skin
• 1 can chickpeas

Marinade

• 1/4 to 1/3 cup olive oil or avocado oil. Use more oil for thicker chicken breasts.
• 1 tsp cumin (extra for plating)
• 1/2 tsp garlic powder
• 1/4 tsp kosher or sea salt
• 1/8 tsp black pepper
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 small shallot, peeled and quartered or sliced thin
• pinch of paprika
• Parsley and crushed red pepper flakes to garnish
• 1/3 to 1/2 cup pomegranate seeds
• Optional extra pinch of sea salt/pepper to taste once plated

Method

1.  Preheat oven to 200C.
2. Clean and wash chicken. Drain the chickpeas and rinse thoroughly. Place both in a large bowl.
3. Mix the marinade ingredients together and pour marinade over the chicken and chickpeas. Let it marinate in fridge for 20 minutes, covered.
4. Next place your honey cumin marinated chicken and chickpeas in a baking dish or sheet pan. Leaving the marinade in the bowl.
5. Place the sliced shallots around the chicken and chickpeas.
6. Drizzle the extra marinade on top of the whole pan, coating evenly.
7. Sprinkle with paprika and a pinch more salt and pepper if desired.
8. Add a few slices of lemon on and around the chicken, chickpeas, and shallots.
9. Roast/Bake 200C for 25 minutes to 30 minutes depending on the thickness of your chicken breasts. Broil at the last minute to get the honey to caramelise with the chicken/chickpeas.
10. Remove from oven and slice chicken into thiner strips. Feel free to taste and add more cumin and garlic powder on top, if desired.
11. Place all in a large serving bowl or plate individually. Spoon the cumin marinade/oil on top of the chicken (to your liking) once platted.
12. Garnish with red pepper flakes, pomegranate seeds, and fresh parsley.

Image and full recipe source: bit.ly/ccchickenbowls