Name: Mediterranean Lemon Herb Chicken & Chickpea Power Bowls
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 2 lbs total); 2 (15-oz) cans chickpeas, drained and rinsed; 2 cups cooked farro (or brown rice for gluten-free); 2 cups cherry tomatoes, halved; 1 large English cucumber, diced; 1/2 small red onion, thinly sliced; 1/2 cup crumbled feta cheese; 1/4 cup extra-virgin olive oil; 2 lemons (zest and juice); 3 cloves garlic, minced; 2 tbsp fresh parsley, chopped; 1 tbsp fresh oregano, chopped (or 1.5 tsp dried); 1 tsp smoked paprika; 1 1/2 tsp kosher salt; 1/2 tsp black pepper

Mediterranean Lemon Herb Chicken & Chickpea Power Bowls

FrozenRadish9573

This Mediterranean Lemon Herb Chicken & Chickpea Power Bowl is a protein-packed, muscle-building dinner that’s quick, vibrant, and deeply satisfying. The zesty marinade infuses juicy chicken breasts with bright lemon, garlic, and Mediterranean herbs, while chickpeas roast alongside for added crunch and plant-based protein. Paired with wholesome farro, crisp vegetables, and creamy feta, each bowl delivers a beautiful balance of flavors and textures—perfect for fueling your muscle-building goals. The recipe is easy to follow, uses supermarket staples, and brings a taste of the Mediterranean to your table in under 40 minutes. Great for meal prep, family dinners, or anytime you crave a hearty, healthy meal.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
In a large bowl, whisk together olive oil, lemon zest and juice, garlic, parsley, oregano, smoked paprika, salt, and pepper.
Pat chicken breasts dry. Add them to the marinade, turning to coat well. Let sit for at least 10 minutes while prepping other ingredients.
Spread chickpeas on half the prepared baking sheet. Drizzle with a bit of oil, sprinkle with salt and smoked paprika, and toss to coat. Place marinated chicken breasts on the other half of the sheet.
Roast for 20-25 minutes, until the chicken is golden and cooked through (internal temp 165°F), and chickpeas are crisped. Let chicken rest 5 minutes, then slice.
Meanwhile, prep veggies: halve tomatoes, dice cucumber, and thinly slice red onion.
To assemble bowls, divide farro, roasted chickpeas, tomatoes, cucumber, and red onion among 4 bowls. Top each with sliced chicken and sprinkle with feta. Drizzle with extra lemon juice and garnish with more fresh herbs if desired.