Roasted Chickpea, Tomato and Chicken Bowls

• 份量: 4 servings
• 總時間: 30 minutes

食材

1/2 tbsp. coriander seeds

1 tsp. cumin seeds

1/4 tsp. red pepper flakes

1/2 tsp. ground sumac, divided

Kosher salt and pepper

1 pt. grape tomatoes

4 cloves garlic, smashed

2 tbsp. plus 1 tsp. olive oil, divided

1 8-oz. boneless, skinless chicken breast

1 5-oz. can chickpeas, rinsed

1 c. cooked farro

1 scallion, thinly sliced

1 1/2 tbsp. white wine vinegar

4 c. baby greens (spinach, kale, arugula, or a combination)

步驟

Heat oven to 425°F. With mortar and pestle, coarsely crush coriander and cumin seeds. Stir in red pepper flakes, 1/4 teaspoon sumac, and a pinch of salt.

On rimmed baking sheet, toss tomatoes and garlic with 1 tablespoon oil and spices. Roast 12 minutes.

Meanwhile, heat 1 teaspoon oil in small skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown, 5 to 6 minutes. Turn and cook 1 minute.

Toss tomato mixture with chickpeas, nestle chicken among tomatoes, and continue roasting until chicken is cooked through, 6 to 8 minutes more. Transfer chicken to cutting board and let rest 5 minutes before slicing.

In bowl, toss farro, scallion, vinegar, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Fold in chickpea-tomato mixture and chicken, then greens.