Name: Mediterranean Chicken & Chickpea Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 2.5 lbs total); 2 (15 oz) cans chickpeas, drained and rinsed; 1 large English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 cup Kalamata olives, pitted and sliced; 4 oz feta cheese, crumbled; 2 tbsp extra-virgin olive oil; 2 tsp dried oregano; 1 lemon, zested and juiced; 1 large garlic clove, minced; Salt and freshly ground black pepper

Mediterranean Chicken & Chickpea Power Bowls

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These Mediterranean Chicken & Chickpea Power Bowls deliver everything you want for a high-protein, satisfying dinner! Perfectly seared chicken breast brings juicy, golden flavor, while chickpeas, fresh veggies, briny olives, and creamy feta add classic Mediterranean flair and color. The lemony, oregano-spiked marinade infuses both the chicken and chickpeas, making every bite bright and savory. This recipe uses high-heat searing and layering of flavors for maximum taste and tenderness—no complicated techniques, just smart cooking. It’s a beautiful, healthy meal that’s easy enough for a weeknight and impressive enough for guests. Enjoy a taste of the Mediterranean, California-style!

Ingredients

Instructions

Preheat your largest skillet or grill pan over medium-high heat until very hot (nearly smoking).
Pat chicken breasts dry, drizzle with 1 tbsp olive oil, 1 tsp oregano, half the lemon zest, lemon juice, garlic, and season generously with salt and pepper. Rub in the marinade and let sit 5 minutes.
Add chicken breasts to the hot pan. Cook without moving for 5-6 minutes, then flip and cook another 5-6 minutes, until deeply golden and internal temperature reaches 165°F. Remove and let rest 5 minutes, then slice thickly.
While chicken cooks, toss chickpeas with remaining 1 tbsp olive oil, 1 tsp oregano, and the rest of the lemon zest. Season with salt and pepper.
In a large bowl, combine cucumbers, tomatoes, olives, feta, and chickpeas. Gently toss to combine.
To serve, divide the veggie-chickpea mixture among 4 bowls. Top each with sliced chicken. Drizzle any pan juices over the top. Serve with extra lemon wedges if desired.