Crunchy Chickpea Chicken Rice Bowl

Another one of my favorite quinoa bowls is this Lemon Pepper Chicken & Broccoli Bowl. Save it for later and try it out and let me know what you think.

1. Cook quinoa according to package instructions

2. Preheat oven to 425F. Thoroughly drain and rinse chickpeas, layer them on a baking tray. Spray with olive oil. Sprinkle with salt, black pepper, and chili powder. Bake for 25 minutes, turning every so often until crispy.

3. Sautee broccoli in pan with olive oil and minced garlic and salt.

4. Air fry diced chicken breast in olive oil, lemon pepper seasoning and salt until fully cooked.

5. For the sauce, mix 2 tbs tahini, with 3 tbs water, honey and fresh lemon juice.

6. Top with cubed avocado.