Spiced Chicken and Avocado Energy Bowls

Preheat the oven to 425°F.

In a small bowl, combine chili powder, paprika, onion powder, cumin, garlic powder, Italian seasoning, salt, and pepper. Set aside.

Rinse chicken breasts and pat dry. Rub 1 tablespoon of olive oil evenly over the chicken, then coat with the prepared spice mixture.

Heat a medium-sized skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the chicken for about 2-3 minutes on each side, or until cooked through. Set aside to rest.

On a baking sheet, place the broccoli, chopped red and yellow bell peppers, and chickpeas. Add a pinch of salt and pepper, then drizzle with the remaining 2 tablespoons of olive oil. Roast for 15 minutes or until tender.

To assemble the energy bowls, divide the chicken, roasted veggies, chickpeas, avocado, and chopped red cabbage evenly among 4 bowls.