Turmeric Lemon Bake

Who doesn’t love one-pan meals? Line the baking sheet with parchment paper and clean-up is a breeze. I wanted to combine two new obsessions of mine, turmeric and roasted garbanzo beans. Of course they go together, how could they not? Two of the best things in life are somehow even better together.

I’m not going to get into how beneficial turmeric is for your health, a quick google search can tell you about it’s amazing properties. All I will tell you is that this colorful herb doubles in both TASTE and in being a super food. Roasted garbanzo (or chick peas) make an amazing side. They are crunchy, smoky, lemony, and filled with so much flavor. Let me know your thoughts on the recipe if you try it out.

Processed with VSCO with f2 preset

Ingredients

  • 2 Boneless, skinless, organic chicken breasts
  • 1 lemon
  • 1 can of low sodium Garbanzo Beans
  • Olive Oil
  • Turmeric
  • Chili Powder
  • Cayenne Powder
  • Cumin
  • Garlic Powder
  • Salt and pepper

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Cut excess fat off the chicken breasts, drizzle with 1 tbsp olive oil and season with turmeric, salt, pepper, and garlic powder on both sides. Place two lemon slices on each breast and lay onto half the sheet. Next, rinse and drain the garbanzo beans and toss with 1 tbsp olive oil, turmeric, chili powder, cayenne, cumin, garlic powder, and salt. Pour the beans on the other side of the baking sheet and add the juice from the excess lemon and leftover slices. Bake for 40 minutes and enjoy.

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