Name: Mediterranean Chicken & Chickpea Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp dried oregano; 2 tsp ground cumin; 1 1/2 tsp kosher salt; 3/4 tsp black pepper; 3 (15-oz) cans chickpeas, drained and rinsed; 2 large red bell peppers, sliced; 2 cups cherry tomatoes, halved; 1 large English cucumber, diced; 1/2 small red onion, thinly sliced; 1 cup plain nonfat Greek yogurt; 2 cloves garlic, minced; 1 lemon, juiced and zested; 1/4 cup fresh parsley, chopped

Mediterranean Chicken & Chickpea Power Bowls

GardenPlum7965

This Mediterranean Chicken & Chickpea Power Bowl is a protein powerhouse, packing satisfying flavor with every bite. Succulent, spice-rubbed chicken is roasted to juicy perfection, while chickpeas and bell peppers caramelize alongside for a hearty, fiber-rich base. A fresh medley of tomatoes, cucumber, and red onion brings crispness and color, all finished with a bright, garlicky Greek yogurt sauce. Inspired by Mediterranean street food and designed for busy weeknights, this bowl is nutritious, budget friendly, and quick to prepare. Perfect for meal prepping or family dinners, it delivers bold taste and nearly 100g protein per serving—ideal for fueling active lifestyles.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment. Pat chicken dry, then cut into large chunks. Toss chicken with 1 tbsp olive oil, paprika, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper in a large bowl.
Spread chicken evenly on half the sheet pan. Toss chickpeas and red bell peppers with 1 tbsp olive oil, remaining salt and pepper, and scatter on the other half. Roast for 25 minutes, tossing halfway, until chicken is cooked through and chickpeas are golden.
Meanwhile, in a small bowl, mix Greek yogurt, garlic, lemon juice, zest, and a pinch of salt to make a tangy sauce. Set aside.
In a large bowl, combine cherry tomatoes, cucumber, and red onion. Drizzle with a touch of olive oil and toss with chopped parsley.
To assemble, divide roasted chicken, chickpeas, and peppers among 4 bowls. Top each with tomato-cucumber salad and a generous dollop of yogurt sauce. Garnish with extra parsley and lemon wedges if desired.