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Cumin Roasted Chickpea Chicken Bowls
Ingredients
  • subheading: SCALE:
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  • 12 to 15 ounces chicken ( 3 to 4 skinless breast or thighs w/skin)
  • 1 can chickpeas
  • Lemon slices to garnish
  • subheading: Marinade:
  • ¼ to ⅓ cup olive oil or avocado oil. Use more oil for thicker Chicken breasts.
  • 1 tsp cumin (extra for plating)
  • ½ tsp garlic powder
  • ¼ tsp kosher or seal salt
  • ⅛ tsp black pepper
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 small shallot, peeled and quartered or sliced thin
  • pinch of paprika (see notes)
  • Parsley and crushed red pepper flakes to garnish
  • ⅓ to ½ cup pomegranate seeds
  • Optional extra pinch of sea salt/pepper to taste once plated (if needed)
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