INGREDIENTS
4
Chicken thighs, skinless boneless
1
cut into 4-inch slices 8 ounces portobello mushroom caps
2 cups
Baby spinach
1 1/2 cups
Basil, leaves
3 cups
Broccoli florets, small
1 14.5 ounce can
Chickpeas
2
Garlic cloves
1/2 tsp
Garlic powder
1/4 tsp
Onion powder
1 tsp
Oregano, dried
2 cups
Brown rice, cooked
1 tsp
Salt
1
Salt and ground black pepper
3 tbsp
Olive oil
1/3 cup
Olive oil, extra-virgin
1/3 cup
Pine nuts, toasted
1/3 cup
Parmesan cheese