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Mediterranean Chicken Power Bowls with Garlic Roasted Chickpeas

Ingredients

Garlic Roasted Chickpeas:

  • 16 ounces chickpeas garbanzo beans, drained and rinsed
  • 1 Tbsp avocado oil or extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp garlic power
  • sea salt and black pepper to taste

Roasted Smoky Chicken

  • 1.5 lbs. chicken breasts
  • 1 Tbsp avocado oil or extra virgin olive oil
  • 1.5 tsps garlic powder
  • 1.5 tsps smoked paprika
  • sea salt and black pepper to taste

Bowl ingredients:

  • 2 cups cooked quinoa
  • 4-5 cups baby spinach or mixed lettuce leaves
  • 1 large cucumber diced
  • 1 bell pepper of choice thinly sliced
  • 1 cup cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/4 cup feta cheese
  • 1/2 cup whole Kalamata olives
  • fresh parsley finely chopped
  • juice of 2 fresh lemons
  • extra virgin olive oil for drizzle

Instructions

  • Preheat oven to 400 degrees f. and line a rimmed baking sheet with foil.
  • Place chickpeas in a large bowl and toss with oil, cumin, garlic powder, paprika, sea salt and pepper.
  • Toss to evenly coat with the spices. Spread the chickpeas evenly on baking sheet and bake for about 25 minutes, tossing once half-way through. Set aside.
  • In a baking dish combine chicken breast with oil and spices.
  • Transfer the chicken to the preheated 400-degree f. oven and roast for 25 minutes or until just cooked through and no longer pink in the middle.
  • Once the chicken is ready, let it cool for a bit then slice it evenly.
  • To assemble the FOUR bowls add a cup or so of greens to the bottom of EACH bowl.
  • Then add in EQUALLY the sliced chicken, roasted chickpeas, quinoa, followed by cucumber, bell pepper, tomatoes, red onion, and olives.
  • Crumble feta cheese evenly over the top and squeeze fresh lemon juice over veggies.
  • Top with chopped fresh parsley and a drizzle of olive oil.