Crispy Lemon‑Parmesan Chicken & Chickpea Stack Power Bowl

This vibrant bowl blends juicy chicken, protein‑rich chickpeas, and a zesty lemon‑parmesan coating for a burst of flavor. Ready in under 35 minutes, it’s the ideal high‑protein meal for lunch or dinner. The crunchy topping adds texture while the fresh herbs finish it off beautifully.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite‑sized pieces
• 1 cup cooked chickpeas, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together panko, Parmesan, lemon zest, paprika, garlic powder, salt, and pepper.
3. Toss the chicken pieces in the breadcrumb mixture until evenly coated; let them sit for 2 minutes.
4. Place the coated chicken on one baking sheet, drizzle with olive oil, and bake for 10 minutes.
5. Meanwhile, spread the chickpeas on the second sheet and bake for 8 minutes, stirring halfway through.
6. When the chicken is golden brown and cooked through, remove from the oven and let rest for 2 minutes.
7. Arrange the roasted chickpeas on a plate, top with the chicken, and drizzle with lemon juice.
8. Sprinkle chopped parsley over the bowl and serve immediately.

Chef's Note

For an extra crisp coating, double‑coat the chicken by dipping the breadcrumbed pieces back into a beaten egg before the second breadcrumb layer.

Make-Ahead Tips

The breadcrumb mixture can be prepared in advance and stored in an airtight container for up to 2 days. Keep the chicken and chickpeas separate until ready to bake.

Substitutions

- Use boneless skinless chicken breasts for a leaner option. - Replace chickpeas with cooked lentils if preferred. - Swap panko for regular breadcrumbs or almond flour for gluten‑free. - Use nutritional yeast instead of Parmesan for a dairy‑free version.