Name: One-Pan Mediterranean Chicken & Chickpeas Power Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs total); 2 (15-oz) cans chickpeas, drained and rinsed; 1 cup uncooked farro; 2 tablespoons olive oil; 1 large red onion, thinly sliced; 1 red bell pepper, sliced; 1 lemon, zested and juiced; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 3 cloves garlic, minced; 1/2 cup crumbled feta cheese; 1/2 cup chopped fresh parsley; Salt and black pepper, to taste

One-Pan Mediterranean Chicken & Chickpeas Power Bowl

FruityGrape7475

This One-Pan Mediterranean Chicken & Chickpeas Power Bowl is your new weeknight powerhouse—bursting with protein and balanced with hearty grains and zesty vegetables. The chicken is seasoned and roasted for maximum flavor and juiciness, while chickpeas and farro soak up aromatic Mediterranean spices and citrus. Pops of feta and fresh parsley add brightness and tang. The result: a colorful, deeply satisfying bowl that comes together easily, delivers on your nutrition targets, and makes you excited for dinner. Perfect for meal prep or sharing with friends, it brings Mediterranean sunshine to your table any night of the week!

Ingredients

Instructions

Preheat oven to 425°F (220°C).
Pat chicken breasts dry. Rub with 1 tablespoon olive oil, smoked paprika, oregano, salt, and pepper. Set aside.
In a large oven-safe skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Sauté onion and bell pepper for 3-4 minutes until just softened. Add garlic and cook for 1 minute until fragrant.
Add chickpeas and farro. Stir to combine. Pour in 2 1/4 cups water, lemon zest, and half the lemon juice. Bring to a boil.
Nestle seasoned chicken breasts on top of the farro mixture. Transfer skillet to the oven. Bake for 18-22 minutes, until chicken is cooked through (internal temp 165°F) and farro is tender, adding more water if needed.
Remove from oven. Rest chicken 3-5 minutes, then slice. Fluff farro and chickpeas, stir in feta and parsley, and adjust seasoning with more lemon juice, salt, and pepper as desired.
Serve bowls with generous spoonfuls of farro-chickpea mixture topped with sliced chicken, extra parsley, and a wedge of lemon.