Name: Mediterranean Chicken & Chickpea Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 1 1/2 tsp kosher salt; 1 tsp black pepper; 2 tsp smoked paprika; 2 tsp dried oregano; 1 lemon (zested and juiced); 4 cloves garlic (minced); 1 (15 oz) can chickpeas (drained and rinsed); 1 large English cucumber (diced); 1 cup cherry tomatoes (halved); 1/2 small red onion (thinly sliced); 1/2 cup fresh parsley (chopped); 1/2 cup crumbled feta cheese (optional, omit for dairy-free)

Mediterranean Chicken & Chickpea Power Bowls

WholesomeBread5890

These Mediterranean Chicken & Chickpea Power Bowls are a delicious, protein-packed dinner designed for anyone looking to lose weight without sacrificing flavor or satisfaction. By using quick-marinated chicken breast and chickpeas, this dish layers lean protein with vibrant, crunchy vegetables and a tangy lemon-herb profile. Cooking the chicken in small batches over high heat ensures juicy, deeply browned bites reminiscent of Mediterranean street food, while the fresh veggie salad and feta keep each bowl bright and satisfying. Every bite is a balance of savory, zesty, and fresh—perfect for a healthy, energizing meal you'll want to make again and again.

Ingredients

Instructions

Preheat a large skillet over medium-high heat until just smoking. Pat chicken breasts dry and cut into large cubes. In a bowl, toss chicken with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, smoked paprika, oregano, lemon zest, and half the garlic. Let marinate for 10 minutes while prepping vegetables.
Add remaining 1 tbsp olive oil to the hot skillet. Add chicken in a single layer (cook in batches if needed to avoid crowding). Sear chicken, tossing constantly with a forward scooping motion, until well browned and cooked through (internal temp 165°F), about 7-9 minutes. Remove from heat and drizzle with half the lemon juice.
While chicken cooks, toss chickpeas with the rest of the garlic, 1/2 tsp salt, 1/2 tsp pepper, and a squeeze of lemon juice. In a separate bowl, combine cucumber, cherry tomatoes, red onion, parsley, and a pinch of salt. Mix well.
To assemble: Divide the chickpeas and fresh salad mixture among 4 bowls. Top each with seared chicken. Drizzle with any pan juices and remaining lemon juice. Sprinkle with feta, if using. Serve immediately.