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Mediterranean-Inspired Chicken Power Bowls

Servings: 4

Ingredients

  • 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

Instructions

  • 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.