Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray..Put broccoli and chickpeas in a bowl and add olive oil, garlic powder and black pepper (not all of it.) Toss gently until broccoli and chickpeas are evenly covered with spices. Place on the prepared sheet pan in the preheated oven for 15 minutes. After 15 minutes, use a spatula to toss the broccoli and chickpeas, then continue to cook another 10-15 minutes.
Prep the ingredients: trim the root from the leeks and cut the dark green leaves off, then rinse well under cold water then chop. Peel and chop the garlic cloves. Remove the chickpeas from the can and rinse under cold water. Chop the spinach and broccoli. Set all prepared ingredinets aside.
Remove chicken from packaging. Using a cutting board, remove any visible fat and dis-guard. Slice the chicken lengthwise into pieces. Set aside
While the broccoli and chickpeas are in the oven, spray a deep sauté' pan with non-stick cooking spray, then warm over medium heat. Add oil, leeks, garlic and 2 tsp pepper. Sauté until leeks are see through, then add spinach and lemon juice. Stir well. Reduce heat to low-medium. Cover with a lid and simmer.
Once cooked, transfer spinach sauté to a separate bowl. Add the chicken broth (if you do not have any chicken stock you can use water) to the same sauté pan used to cook the spinach. Add the cut-up chicken breast and sauté until chicken is cooked to 165 degrees.
Remove the broccoli and chickpeas from the oven. Once ready to serve, spoon broccoli and chickpea on plate, and top with spinach sauté and 2 ounces of cooked chicken.
Top with Parmesan cheese (if desired). Enjoy.