Lemon-Herb Roasted Chicken & Chickpea Power Bowls

Name: Lemon-Herb Roasted Chicken & Chickpea Power Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 1 can chickpeas (drained and rinsed); 1 cup quinoa (uncooked); 2 cup water; 1 red bell pepper (large, cored, seeded, and cut into 1-inch pieces); 1 zucchini (medium, cut into 1/2-inch half-moons); 1 cup cherry tomatoes (halved); 0.5 red onion (thinly sliced); 2.5 tablespoon olive oil; 1 lemon; 0.25 cup fresh parsley (chopped); 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika; 0.5 teaspoon garlic powder; 0.75 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 cup plain Greek yogurt (for serving)

Flavorful chicken breast and tender chickpeas roasted with a medley of colorful summer vegetables, served over fluffy quinoa with a zesty lemon-herb dressing. A nutrient-rich and satisfying meal.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.94/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber
Low-Saturated-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
1 can chickpeas (drained and rinsed)
1 cup quinoa (uncooked)
2 cup water
1 red bell pepper (large, cored, seeded, and cut into 1-inch pieces)
1 zucchini (medium, cut into 1/2-inch half-moons)
1 cup cherry tomatoes (halved)
0.5 red onion (thinly sliced)
2.5 tablespoon olive oil
1 lemon
0.25 cup fresh parsley (chopped)
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
0.5 teaspoon garlic powder
0.75 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 cup plain Greek yogurt (for serving)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Cook the quinoa: In a small saucepan, combine 1 cup uncooked quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Prepare chicken and vegetables: In a large bowl, combine the cut chicken breast, drained chickpeas, red bell pepper, zucchini, cherry tomatoes, and sliced red onion. Add 1 1/2 tablespoons of olive oil, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until everything is well coated.
Roast: Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
Make the dressing: While the chicken and vegetables are roasting, whisk together the remaining 1 tablespoon of olive oil, the juice of the lemon, 1/4 cup fresh parsley, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl.
Assemble bowls: Divide the cooked quinoa among 4 serving bowls. Top with the roasted chicken and vegetable mixture. Drizzle generously with the lemon-herb dressing. If desired, serve with a dollop of plain Greek yogurt on top.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. For meal prep, store the dressing separately and add just before eating to prevent soggy quinoa.

Nutrition (per serving)

Calories: 575
Protein: 49.5 g
Carbohydrates: 55.2 g
Fat: 17.7 g
Fiber: 9.7 g
Sodium: 922 mg
Saturated Fat: 2.1 g
Sugar: 11 g
Cholesterol: 120 mg