Breakfast · Mediterranean · 10 min
Mediterranean Herb-Roasted Chicken and Chickpea Breakfast Hash
- Calories
- 477
- Protein
- 29g
- Carbs
- 46g
- Fat
- 19g
Ingredients
- 100.1 g CHICKEN DRUMSTICKS, skinless, boneless, diced
- 179.6 g GREEK BOWL WITH CHICKPEAS, OLIVE OIL & BROWN RICE
- 130.6 g RAINBOW SWISS CHARD, chopped
- 10.6 g PREMIUM GREEK PITTED OLIVE BLEND WITH GARLIC & OREGANO
- 34.1 g POMODORINA WITH FRESH BASIL PASTA SAUCE (to deglaze)
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02On a parchment-lined sheet pan, toss the diced chicken with a pinch of salt and pepper.
- 03Roast for 15-18 minutes until the edges are golden brown.
- 04While the chicken roasts, place the Greek bowl base (chickpeas, rice, oil) into a small skillet over medium heat.
- 05Stir in the chopped Swiss chard until it wilts and turns a vibrant, deep green.
- 06Add the garlic-oregano olive blend to the pan to bloom the aromatics.
- 07Once the chicken is cooked, toss it into the skillet with the rice and chickpea mixture.
- 08Pour the pomodorina sauce over the top, stirring gently just to incorporate and coat everything with the bright tomato-basil flavor.
- 09Let it cook for 2 minutes more until the sauce is slightly reduced and clinging to the grains.
- 10Plate immediately, garnished with extra fresh parsley if desired, for a hearty, savory start to the day.
Cook it with the whole plan around it
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