Chicken Chickpea Quinoa Bowl

Photo by Rachel Claire on


  • 1 (15 oz) can of chickpeas, rinsed, drained and patted dry
  • 3 TBSP olive oil
  • 1 tsp bottled hot pepper sauce (optional)
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • paprika, to liking
  • 5 1/2 cups (reduced sodium is best!) chicken broth
  • 3 cups dried quinoa, rinsed and drained
  • 1 1/2 lb skinless and boneless chicken breast halves
  • 1/2 cup olive oil
  • 1 tsp lime (or lemon) zest
  • 1/4 cup lime (or lemon) juice
  • 1 avocado, halved, seeded, peeled, and sliced
  • 4 soft-cooked eggs
  • 2 cups baby arugula
  • fresh chopped chives for garnish if desired


  1. Preheat oven to 450F
  2. In a medium bowl, combine chickpeas, oil, hot pepper sauce, salt/pepper, and paprika. Spread in a baking pan and bake 25-30 mins until browned and crisp. Stir half way and let cook when done.
  3. in a saucepan, bring broth to a boil. Stir in quinoa and return to boiling. Reduce heat and simmer covered for 15 mins or until all broth is absorbed. remove from heat and let stand for 10 mins.
  4. For chicken, season with salt and pepper. Grill on the rack of a covered grill directly over medium heat for 12-15 mins or until done (chicken should be 165F internal temp), turning once. Remove from grill and slice.
  5. In a screw-top jar, combine olive oil, lime zest, lime juice, and remaining salt and pepper. Cover and shake until combined.
  6. Serve by dividing quinoa among bowls and top with chicken and other toppings. Enjoy!


  1. place a steamer basket in a saucepan. Add water just below the basket and bring to boil. Add eggs, and cover for 8-10 minutes. Remove from heat and place into an ice bath for 10 minutes. peel and halve.
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