Name: Mediterranean Grilled Chicken & Chickpea Bowl with Herby Yogurt Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs total); 2 tbsp olive oil; 2 tsp kosher salt, divided; 1 tsp ground black pepper; 2 tsp dried oregano; 2 lemons (1 zested and juiced, 1 cut into wedges); 2 (15 oz) cans chickpeas, drained and rinsed; 1 pint cherry tomatoes, halved; 1 large English cucumber, diced; 1 cup nonfat Greek yogurt; 1 clove garlic, grated; 1/4 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped

Mediterranean Grilled Chicken & Chickpea Bowl with Herby Yogurt Sauce

TangyCorn2331

This Mediterranean Grilled Chicken & Chickpea Bowl is a powerhouse dinner that’s both satisfying and perfect for weight loss. Each serving packs a whopping 80g of protein thanks to lean grilled chicken and chickpeas, while staying bright and fresh with crisp veggies and a tangy, herby yogurt sauce. The technique of marinating and salting the chicken early ensures deep flavor and juiciness, and broiling the chickpeas adds a delightful crunch. This colorful, one-bowl meal is easy to prepare, vibrant on the plate, and sure to keep you full and energized. The sauce brings everything together with a punch of Mediterranean herbs and creamy tartness!

Ingredients

Instructions

Pat chicken breasts dry and place in a large bowl. Drizzle with 1 tbsp olive oil, 1 tsp salt, pepper, oregano, lemon zest, and juice of 1 lemon. Toss to coat and marinate for at least 10 minutes while prepping other ingredients.
Preheat grill pan or large skillet over medium-high heat. Grill chicken 6-7 minutes per side, or until cooked through and juices run clear (internal temp 165°F). Let rest 5 minutes, then slice thinly.
While chicken cooks, toss chickpeas with 1 tbsp olive oil, 1 tsp salt, and spread on a baking sheet. Broil for 5-7 minutes, shaking halfway, until lightly crisped.
In a small bowl, mix Greek yogurt, grated garlic, parsley, dill, and a pinch of salt for the herby yogurt sauce.
Assemble bowls: Divide crisped chickpeas, cherry tomatoes, and cucumber among 4 bowls. Top with sliced grilled chicken.
Drizzle with herby yogurt sauce and serve with lemon wedges.