Name: Mediterranean Lemon-Herb Chicken Bowls with Roasted Vegetables & Tahini Yogurt
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken breasts; 2 tbsp olive oil, divided; 2 lemons (zest and juice separated); 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp ground cumin; 1 large red bell pepper, cut into strips; 1 medium zucchini, cut into half-moons; 1 small red onion, sliced; 1 15-oz can chickpeas, drained and rinsed; 1/2 cup plain Greek yogurt (nonfat or low fat); 2 tbsp tahini; 1/4 cup fresh parsley, chopped; Salt and black pepper, to taste

Mediterranean Lemon-Herb Chicken Bowls with Roasted Vegetables & Tahini Yogurt

HeartyVanilla7835

This Mediterranean Lemon-Herb Chicken Bowl is a vibrant, protein-packed dinner that delivers on all your nutritional goals—high in protein, low in carbs, and loaded with fiber from roasted chickpeas and veggies. The chicken is marinated with classic Mediterranean flavors for maximum juiciness, then roasted alongside colorful vegetables for ease and extra flavor layering. A creamy-yet-light tahini yogurt sauce adds tang and richness, with a final flourish of fresh parsley. Balanced seasoning, bright lemon, and simple roasting techniques make this dinner both beginner-friendly and exciting to eat!

Ingredients

Instructions

Preheat oven to 425°F (220°C). In a large bowl, combine chicken breasts with 1 tablespoon olive oil, zest and juice of 1 lemon, garlic, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let marinate while prepping vegetables (at least 10 minutes).
On a baking sheet, toss bell pepper, zucchini, red onion, and chickpeas with remaining 1 tablespoon olive oil, a big pinch of salt, and pepper. Spread out in a single layer.
Nestle marinated chicken breasts among the vegetables and chickpeas on the baking sheet.
Roast for 20-25 minutes, flipping chicken and stirring vegetables halfway, until chicken is cooked through (internal temp 165°F) and vegetables are tender and slightly caramelized.
Meanwhile, whisk together Greek yogurt, tahini, juice of remaining lemon, a pinch of salt, and 2 tablespoons water in a small bowl until smooth and creamy.
Let chicken rest for 5 minutes, then slice. Serve bowls with vegetables and chickpeas as the base, chicken on top, and drizzle generously with tahini yogurt sauce. Sprinkle with fresh parsley.