Green Goddess Bowl with Chicken and Crunchy Chickpeas

On this episode of healthy Trader Joe’s dinners, we’re making green goddess bowls with chicken and crunchy chickpeas. After a field week full of sandwiches and chips, my body is begging for nutrition. I used my high protein green goddess/greek yogurt sauce as the dressing and perfect complement to the pearl couscous, crunchy chickpeas, and healthy veggies and nuts in this perfect, healthy little bowl. Enjoy!

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Ingredients:

For the sauce:

.5 cup basil leaves

1 cup fresh spinach

4 cloves garlic

1 small shallot

Juice of 2 lemons

1/4 cup olive oil

1/4 cup pistachios

1/3 cup parmesan cheese

1 tsp salt

1 tsp pepper

2 tbsp rice vinegar

1/4 cup chive or green onions

1 cup of Greek yogurt

For 2 bowls:

4 cups of spinach, chopped

4 chicken thighs

half of a red onion, thinly sliced

1 large sweet potato, cubed

1 can of chickpeas

.25 cup golden raisins

1 cup cooked couscous

.25 cup sunflower seeds

.25 cup pumpkin seeds

Paprika

Garlic powder

Cumin

Salt and pepper

Let's Assemble!

Essential Equipment

My dinner plates are the Anthropologie Briar dinner plates and they are unfortunately no longer available. These ones from Amazon are similar and have great reviews!

I have an old Vitamix that I got from Facebook market place. I see them for cheap in my area all the time but here is a link to a similar new one on Amazon!

I got the ingredients for this recipe from Trader Joes!

For the dip:

Add all ingredients except for Greek yogurt to the blender.

Add Greek yogurt to a medium bowl.

Pour the contents of the blender over the Greek yogurt. Mix to combine.

For the bowl:

Preheat oven to 400F.

Add chicken and cubed sweet potatoes to a baking dish, drizzle with olive oil and season with paprika, garlic powder, cumin, salt and pepper. Bake for 35-40 minutes until chicken is cooked and the sweet potato is fork tender.

Add chickpeas to a cookie sheet and drizzle with olive oil, season with paprika, cumin, garlic powder, salt and pepper.

When there are 20 minutes left on the chicken and sweet potatoes, add the chickpeas to the oven. Bake for 20 minutes until crispy.

Add the finely chopped spinach, thinly sliced red onion, couscous, sweet potato and chicken to a large bowl.

Cover with the green goddess sauce and toss to combine.

Top with the crispy chickpeas, pumpkin seeds, and sunflower seeds.

Serve!

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Thank you for reading and cooking with me!

If you end up making this recipe, be sure to post it on social media and tag @fullbellydelly, comment, and share!