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Enjoy cold or room temperature.
Mediterranean-Inspired Chicken Power Bowls
Looking for something REALLY GOOD and a little different to make this week?
Our Mediterranean-Inspired Chicken Power Bowls are the most delicious meal prep idea for your week ahead!
Have you ever eaten a meal that satiates your pallet in every single way: textures, colors, immense flavors, aromatics – that you feel entirely fulfilled and satisfied, and it just checks all the boxes for you?!
What if said meal also left you feeling completely AMAZING, full of energy, and without that late afternoon yucky-tired slump that the fast food/fried food lunch run often gifts us!!!?
These power bowls are your solution in every way!
Every single aspect of these Mediterranean-Style bowls “is purely bonne bouche.” (I love this phrase. It means good mouth(ful) :a tasty morsel :a treat.)
From the incredible red pepper sauce it’s SO worth the extra few minutes to make this sauce!
Trust me you’re going to be thrilled with this addition to your meal to the perfectly seasoned ground chicken, the crisp garden fresh vegetables, briny olives, and finally a tiny sprinkle of feta.
Gluten-free, heart-healthy fats, high protein, fiber-packed complex carbohydrates in the form of garbanzos, and just flavorful beyond belief!
What a perfect powerhouse for warmer weather meal planning once those ripe tomatoes and crisp cucumbers are overflowing from the vines of our local gardens.
These bowls stay great in the fridge for up to three days and are delicious when eaten cold which makes them very convenient to take anywhere for a quick lunch!
➡️ Rachel’s Tips:
Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.
🇬🇷 Feta is Greece’s most famous cheese (and my favorite!) Many say it’s also the healthiest.
🐐Usually made from sheep or goat milk (or a combo), Feta cheese is nutrient-rich. Feta is said to be easier to digest and less allergenic and inflammatory than cheeses made from cow’s milk, which makes it a good option.
- 1 x 12 oz jar of roasted red peppers, drained
- 3 Tbsps extra virgin olive oil, divided
- 3 or 4 fresh cloves garlic, pressed
- 1 Tbsp smoked paprika
- 2 tsps ground cumin
- Sea salt and ground black pepper, to taste
- 1 1/2 lbs ground chicken
- 1 (15 ounces) jar chickpeas, rinsed well
- 1 Tbsp dried oregano
- 2 large cucumbers, small chopped
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup Kalamata olives, chopped
- A handful of fresh parsley, chopped
In a food processor add the roasted red peppers, 2 Tbsps olive oil, fresh garlic cloves to taste (I like a lot of garlic!), paprika, and cumin.
Process until smooth, taste test, then season with sea salt and pepper to your taste and pulse a few more times to combine really well.
Heat your remaining tablespoon of olive oil in a large skillet over medium-high heat.
Cook the ground chicken until golden brown and cooked through, stirring with a wooden spoon and breaking it up as you go.
Stir in the chickpeas, dried oregano, and season to your taste with sea salt a freshly ground pepper if desired.
Allow it to cool in the pan while assembling your meal prep bowls.
Divide your chopped cucumber, tomatoes, onion, feta, and olives equally among 4 meal prep containers.
Top equally with your chicken and chickpea mixture then drizzle with your roasted red pepper sauce as desired and garnish with chopped fresh parsley.
Refrigerate for up to 3 days.
Enjoy cold or room temperature.