Layered Chickpea and Chicken Power Bowls

Vibrant and customizable power bowls featuring pre-cooked chicken, protein-rich chickpeas, quinoa, and a colorful array of fresh vegetables with a zesty lemon-herb dressing.

• Prep: 20 min
• Total: 20 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• no-cook
• quick
• healthy
• fresh
• tangy
• smoky

Ingredients

• 2 cup quinoa (cooked (prepare fresh or use pre-cooked))
• 4 cup mixed greens
• 2 cup cooked chicken breast (shredded, from rotisserie chicken or pre-cooked)
• 1 can chickpeas (15 ounce, rinsed and drained)
• 1 cucumber (large, diced)
• 1 red bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 0.25 cup olive oil
• 2 tablespoon lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. If using uncooked quinoa, prepare it according to package directions or in a rice cooker. Fluff with a fork once cooked.
2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, smoked paprika, kosher salt, and black pepper to create the dressing.
3. To assemble the bowls, divide the cooked quinoa among 4 bowls. Top with mixed greens, shredded cooked chicken breast, rinsed and drained chickpeas, diced cucumber, diced red bell pepper, and halved cherry tomatoes.
4. Drizzle generously with the prepared lemon-herb dressing. Garnish with fresh parsley if desired, and serve immediately.

Notes

For quicker prep, use pre-cooked quinoa. These bowls are best assembled just before serving to maintain freshness, but components can be prepped ahead and stored separately.

Nutrition (per serving)

• Calories: 464
• Protein: 24.8 g
• Carbohydrates: 49.3 g
• Fat: 19.3 g
• Fiber: 8.2 g
• Sodium: 1021 mg
• Saturated Fat: 2.4 g
• Sugar: 9.9 g
• Cholesterol: 41 mg