This dish mixes sweet and savory along with the right balance of textures for a delicious mid-week meal. Add some braised greens, broccoli or Brussels sprouts to round out the dish.
Preheat oven to 400F.
Clean and wash your chicken breast. Drain the chickpeas and rinse thoroughly. Place both in a large bow.
Next mix the marinade. Whisk together the oil, cumin, garlic, salt, pepper, honey and apple cider vinegar. Pour this over the chicken and chickpeas. Let it marinate in fridge for 10-20 minutes, covered.
Next place your honey cumin marinated chicken and chickpeas in a baking dish or sheet pan. Leaving the marinade in the bowl.
Place the sliced shallots around the chicken and chickpeas.
Drizzle the extra marinade on top of the whole pan, coating evenly.
Sprinkle with paprika and a pinch more salt and pepper if desired.
Add a few slices of lemon on and around the chicken, chickpeas, and shallots.
Roast/Bake 400F for 25 minutes to 28 minutes depending on the thickness of your chicken breasts. Broil last minute to get the honey to caramelize a bit with the chicken/chickpeas.
Remove from oven and slice chicken into thinner strips. Place all in a large serving bowl or plate individually. Leave most the the marinade/oil in the bake pan. Spoon the cumin marinade/oil on top of the chicken (to your liking) once platted or put in large bowl. There will be extra oil left in pan.
Garnish with red pepper flakes, pomegranate seeds, and fresh parsley.
These roasted chickpeas and chicken bowls can be served as is or in a large bowl with the chicken sliced. Feel free to add steamed greens, cooked quinoa, rice, or potatoes when serving.