California Dream Bowl: Taste the Sunshine!
Roast vibrant beets and radishes with chicken and chickpeas for a healthy, flavorful California bowl bursting with sunshine.
Ingredients
- 4 red or yellow beets (quartered or halved)
- 1 bunch radishes
- 2 tablespoons olive oil
- salt + pepper (to taste)
- 1 pound boneless (skinless chicken breasts or tenders)
- 1 1/2 cups cooked chickpeas (rinsed)
- 1/2 cup homemade pesto (or store bought)
- 2-3 cups cooked barley and or quinoa
- 8 ounces marinated artichokes (drained)
- 2 blood oranges (grapefruits and or kiwi, sliced)
Instructions
- Preheat oven to 400°F (200°C).
- Toss beets and radishes with olive oil, salt, and pepper on one baking sheet. On a separate sheet, toss chicken with 1/4 cup pesto. Roast both for 15 minutes.
- After 15 minutes, toss the chickpeas with the remaining 1/4 cup pesto until coated. Add chickpeas to the chicken pan. Return both pans to the oven and roast for another 10 minutes, or until veggies are charred, chicken is cooked through, and chickpeas are warm.
- Let the chicken rest for 5 minutes, then slice.
- Assemble bowls: divide barley/quinoa between bowls. Add artichoke hearts and pesto-coated chickpeas, tossing with the grains. Top with sliced chicken, roasted beets, radishes, and citrus slices.
Notes
Allergens: Milk, Tree nuts, Wheat.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.