Name: Mediterranean Grilled Chicken & Chickpea Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp extra virgin olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; Salt and freshly ground black pepper, to taste; 2 lemons (zest 1, juice both, keep halves); 2 (15-oz) cans chickpeas, drained and rinsed; 2 cups cherry tomatoes, halved; 1 large English cucumber, diced; 4 cups baby spinach or arugula; 1/2 small red onion, thinly sliced; 1/2 cup crumbled feta cheese (optional); Fresh parsley, for garnish

Mediterranean Grilled Chicken & Chickpea Power Bowls

WarmVanilla4724

This Mediterranean Grilled Chicken & Chickpea Power Bowl is the perfect weeknight dinner for anyone seeking a high-protein, weight-loss-friendly meal that doesn’t sacrifice flavor. Juicy, boldly seasoned chicken is grilled to perfection, then paired with a vibrant chickpea-tomato salad and crisp greens for color and crunch. Inspired by the Mediterranean’s love of balance, this bowl uses lemon’s acidity to brighten and cut through the richness of the chicken and olive oil, while fresh veggies add texture and freshness. It’s easy, satisfying, and beautiful enough to make any dinner feel special—plus, it packs a massive protein punch!

Ingredients

Instructions

Pat chicken breasts dry. In a large bowl, combine olive oil, smoked paprika, cumin, oregano, lemon zest, juice of 1 lemon, salt, and pepper. Add chicken, tossing to coat. Marinate for 10 minutes (or up to overnight if time allows).
Preheat grill pan or outdoor grill to medium-high. Grill chicken for 6-7 minutes per side, or until cooked through (internal temp 165°F). Let rest 5 minutes, then slice thickly.
While chicken cooks, combine chickpeas, cherry tomatoes, cucumber, red onion, juice of remaining lemon, a pinch of salt, and black pepper in a bowl. Taste and adjust seasoning for brightness and salt (add a splash more lemon if needed to cut richness).
Divide spinach/arugula among 4 bowls. Top with chickpea salad. Arrange sliced grilled chicken on top. Sprinkle with feta (if using) and fresh parsley.
Serve immediately, with reserved grilled lemon halves for squeezing over the top.