High-Protein Chicken and Chickpea Bowls
with Kale Salad and Roasted Veggies
Packed with lean protein and bright vegetables, this meal will keep you full of energy and feeling great. The flavours you love are all here—look out for salty feta, garlicky pesto and warm cumin to bring this dish together.
Ingredients: Chicken breast • Sweet potato • Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Wild rice medley (parboiled rice, wild rice) • Radish • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Kale • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Cumin-turmeric blend (cumin, turmeric, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
½ cup
Wild Rice Medley
2 unit(s)
Sweet Potato
28 g
Baby Spinach
56 g
Kale, chopped
1 unit(s)
Chickpeas
(May contain Gluten, Wheat)
4 g
Cumin-Turmeric Spice Blend
(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Soy)
3 unit(s)
Radish
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
7 g
Zesty Garlic Blend
(Contains Sulphites May contain Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)
½ cup
Feta Cheese, crumbled
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add wild rice medley, half the Zesty Garlic Blend, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook for 20-24 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 16-18 min, stirring halfway through, until tender and golden.
- Meanwhile, pat chicken dry with paper towels. Season with remaining Zesty Garlic Blend, salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min, until cooked through.** (TIP: Keep the pan nearby! We'll use it in step 5).
- Meanwhile, thinly slice radishes.
- Drain and rinse chickpeas.
- In a medium bowl, whisk vinegar, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar. Set aside.
- In a small bowl, stir together pesto and mayo. Season with salt and pepper. Set aside.
- Heat the same pan (used in step 3) over medium. When hot, add 1 tbsp (2 tbsp) oil, then chickpeas, Cumin-Turmeric Spice Blend and 2 tbsp (4 tbsp) water. Cook for 3-4 min, stirring often, until warmed through and fragrant. Season with salt and pepper.
- Add kale, spinach and radishes to the bowl with vinaigrette, then toss to combine. Season with salt and pepper.
- Fluff rice with a fork.
- Slice chicken.
- Divide rice, sweet potatoes, kale salad and chickpeas between bowls.
- Top with chicken.
- Drizzle pesto-mayo mixture over top, then sprinkle with feta.
