Mediterranean Herb-Roasted Chicken and Chickpea Breakfast Hash

Preheat your oven to 400 deg F (200 deg C).

On a parchment-lined sheet pan, toss the diced chicken with a pinch of salt and pepper.

Roast for 15-18 minutes until the edges are golden brown.

While the chicken roasts, place the Greek bowl base (chickpeas, rice, oil) into a small skillet over medium heat.

Stir in the chopped Swiss chard until it wilts and turns a vibrant, deep green.

Add the garlic-oregano olive blend to the pan to bloom the aromatics.

Once the chicken is cooked, toss it into the skillet with the rice and chickpea mixture.

Pour the pomodorina sauce over the top, stirring gently just to incorporate and coat everything with the bright tomato-basil flavor.

Let it cook for 2 minutes more until the sauce is slightly reduced and clinging to the grains.

Plate immediately, garnished with extra fresh parsley if desired, for a hearty, savory start to the day.