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🥘 Smoked Paprika Chicken Pantry Bowl

510 kcal · 30 min · 4 servings

Ingredients

• 400 g Chicken breast fillet
• 300 g Sweet potatoes
• 250 g Cherry tomatoes
• 400 g Chickpeas (canned, drained)
• 150 g Feta cheese
• 2 Stück Garlic cloves
• 1 TL Smoked paprika (sweet)
• 1 TL Paprika powder (sweet)
• 3 EL Olive oil
• 1 EL Lemon juice
• 1 TL Salt
• 1 Prise Black pepper
• 2 EL Chickpea flour

Instructions

1. 1. Preheat the oven to 200 degrees Celsius. Wash the sweet potatoes and cut them into small cubes (approx. 1-2 cm).
2. 2. Cut the chicken breast fillet into bite-sized pieces. Press the garlic cloves through a press.
3. 3. Mix the olive oil, lemon juice, paprika powder, smoked paprika, chickpea flour, salt, and pepper in a bowl into a creamy marinade.
4. 4. Add the sweet potatoes and chicken pieces to the marinade. Toss everything well until every piece is evenly coated.
5. 5. Place the vegetables and meat on a baking sheet lined with baking paper. Tuck the cherry tomatoes in between. Bake everything for 20 minutes until the chicken is cooked through and the vegetables are tender.
6. 6. Remove the baking sheet. Crumble the feta cheese roughly over the hot food so it melts slightly.
7. 7. Place the drained chickpeas in a separate bowl and warm them briefly in the microwave (1 minute).
8. 8. Fill the bowl containers. Distribute the oven vegetables, warm chickpeas, and some sauce from the tray. Let the bowls cool down.

Nutrition per serving

• kcal: 510
• Protein: 35 g · Fett/Fat: 20 g · Carbs: 52 g