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High-Protein Chicken and Chickpea Bowls
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High-Protein Chicken and Chickpea Bowls

with Kale Salad and Roasted Veggies

10 min
Difficulty: 1/3
Canadian

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).

Allergens

Triticale
Sulphites
Mustard
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Fish
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame

Utensils

Whisk
Small Bowl
Large Non-Stick Pan
Paper Towel
Parchment Paper
Medium Pot
Measuring Cups
Baking Sheet
Measuring Spoons
Strainer
Medium Bowl

Tags

New
Speciality
Feel-good
SEO
Ingredients
Chicken Breasts

Chicken Breasts

2 unit(s)

Wild Rice Medley

Wild Rice Medley

0.5 cup

Sweet Potato

Sweet Potato

2 unit(s)

Baby Spinach

Baby Spinach

28 g

Kale, chopped

Kale, chopped

56 g

Chickpeas

Chickpeas

1 unit(s)

Cumin-Turmeric Spice Blend

Cumin-Turmeric Spice Blend

4 g

Basil Pesto

Basil Pesto

0.25 cup

Radish

Radish

3 unit(s)

Mayonnaise

Mayonnaise

2 tbsp

Zesty Garlic Blend

Zesty Garlic Blend

7 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.5 cup

White Wine Vinegar

White Wine Vinegar

1 tbsp

Oil*

Oil*

4 tbsp

Salt*

Salt*

0.25 tsp

Pepper*

Pepper*

0.25 tsp

Preparation
1
Cook rice

  • 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.

2
Roast sweet potatoes

  • 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. 

3
Cook chicken

  • 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).

4
Prep

  • 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. 

5
Cook chickpeas

  • 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. 

6
Finish and serve

  • 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.

Nutrition per serving

1240

kcal

Calories

62

g

Fat

11

g

Saturated Fat

109

g

Carbohydrate

10

g

Sugar

17

g

Dietary Fiber

63

g

Protein

160

mg

Cholesterol

1600

mg

Sodium

0.2

g

Trans Fat

2100

mg

Potassium

300

mg

Calcium

5.5

mg

Iron

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