Chickpea Chicken Power Bowls are the kind of meal that earns a permanent spot in your weekly rotation: tender baked chicken, crispy roasted chickpeas and broccoli, and nutty brown rice all finished with creamy avocado and a bright squeeze of lemon. It comes together on two sheet pans and one pot, so you can build eight ready-to-grab bowls without crowding your kitchen. Perfect for busy weeks when you want something hearty, flavorful, and already waiting in the fridge.

About 45 minutes start to finish, since the chicken and the broccoli-chickpea pan roast at the same temperature while the rice simmers.

Per serving (makes 8): 335 cal · 26.6g protein · 31.7g carbs · 12.3g fat

Ingredients

  • 24 oz chicken breast
  • 3 cup chickpeas
  • 2 cup brown rice
  • 5 cup broccoli
  • 1 cup avocado
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp garlic

Instructions

  1. Cook brown rice according to package and divide into 5 containers.
  2. Season chicken with garlic, salt, and pepper; bake at 425F for 20 minutes, then slice.
  3. Roast broccoli and drained chickpeas with olive oil at 425F for 20 minutes.
  4. Divide chicken, chickpeas, and broccoli over rice in each container.
  5. Top with sliced avocado and lemon juice just before eating.

Meal prep & storage

Build the bowls with rice, chicken, broccoli, and chickpeas, then refrigerate for up to 4 days in airtight containers. Reheat covered in the microwave for 2 to 3 minutes, or until the chicken and rice are steaming through. Hold off on the avocado and lemon juice until serving so the avocado stays fresh and the broccoli keeps its texture.

Swaps

Swap the chicken breast for chicken thighs, turkey cutlets, or cubed tofu seared on a sheet pan with the same garlic, salt, and pepper. Brown rice can be traded for quinoa, farro, or cauliflower rice depending on what you have on hand. If chickpeas aren't your favorite, white beans or lentils roast up just as nicely with the broccoli.

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