This Mediterranean Lemon Herb Chicken & Chickpea Bowl is a powerhouse of protein and vibrant flavors, perfect for a nutritious and satisfying dinner. Roasting the chicken breast with a zesty, garlicky marinade ensures juiciness and big flavor, while salting early builds depth. The fresh chickpea salad, bursting with tomatoes, cucumber, olives, and tangy feta, delivers classic Mediterranean brightness and satisfying crunch. Each bowl is a complete meal, balanced by the acidity of lemon juice and creamy feta, and finished with a shower of fresh parsley. With about 50g of protein per serving, it's a dinner that energizes and delights.
Ingredients
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Pat chicken breasts dry. In a bowl, combine 1 tbsp olive oil, garlic, lemon zest, half the lemon juice, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper. Rub mixture all over chicken. Let sit for 10 minutes to salt early and build flavor.
Arrange chicken on prepared baking sheet. Roast for 22-25 minutes, until cooked through (internal temp 165°F). Rest 5 minutes before slicing.
While chicken roasts, in a large bowl, toss chickpeas, tomatoes, cucumber, red onion, olives, remaining olive oil, rest of lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning with more lemon or salt as needed to balance acidity and freshness.
Slice chicken and arrange over chickpea salad. Top with crumbled feta and chopped parsley.
Serve bowls immediately, spooning extra salad juices over the chicken for more flavor.