Name: Italian Grilled Chicken & White Bean Power Bowl
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 (6 oz each) boneless, skinless chicken breasts; 2 (15 oz) cans cannellini beans, drained and rinsed; 2 cups cherry tomatoes, halved; 1 large zucchini, sliced into half-moons; 1 red bell pepper, cut into strips; 2 tbsp capers, drained; 1/2 cup pitted Kalamata olives, halved; 4 tbsp extra-virgin olive oil, divided; 2 tbsp balsamic vinegar; 2 tbsp chopped fresh parsley; 2 tsp dried oregano; Salt and freshly ground black pepper, to taste

Italian Grilled Chicken & White Bean Power Bowl

TangyCorn2331

This Italian Grilled Chicken & White Bean Power Bowl delivers a whopping 80g of protein per serving while keeping things light and lively for weight loss goals. Inspired by Venetian cicchetti, it layers charred vegetables and a medley of briny capers and olives for vibrant, bold flavors. Cannellini beans add creaminess and extra protein, making this bowl both satisfying and nutrient-packed. Finished with a drizzle of quality olive oil and a sprinkle of fresh parsley, this dish is simple enough for weeknights but special enough to make dinner exciting. Every bite is a celebration of Italian freshness and smart nutrition!

Ingredients

Instructions

Preheat your grill or a grill pan to medium-high. Pat chicken breasts dry and season both sides with salt, pepper, oregano, and 1 tbsp olive oil.
Grill chicken breasts for 6-8 minutes per side, or until nicely charred and cooked through (internal temp 165°F). Transfer to a plate and rest for 5 minutes before slicing.
While chicken grills, toss zucchini and bell pepper with 1 tbsp olive oil, salt, and pepper. Grill vegetables until charred at the edges and just tender, 3-4 minutes per side. Set aside.
In a large mixing bowl, combine cannellini beans, cherry tomatoes, capers, olives, grilled vegetables, 2 tbsp olive oil, balsamic vinegar, and parsley. Toss well and season with additional salt and pepper if needed.
To serve, divide the bean and vegetable mixture among 4 bowls. Top each with 2 sliced grilled chicken breasts. Drizzle with a final touch of olive oil if desired.