Mediterranean Chicken & Chickpea Bowl

19 Aug

Savor the essence of the Mediterranean with this Mediterranean Chicken & Chickpea Bowl. Grilled marinated chicken, protein-rich chickpeas, and a colorful assortment of fresh vegetables create a harmonious blend of flavors and textures, all drizzled with a touch of olive oil for that true Mediterranean touch. A wholesome and delicious journey for your taste buds and well-being.

Mediterranean Chicken & Chickpea Bowl

Yield: 1

Author: Lauren Lain

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

For the Chicken:

4 oz boneless, skinless chicken breast
1 tablespoon avocado oil
Salt and pepper to taste; garlic and herb seasoning is great here too!
1 teaspoon lemon zest

For the Chickpea & Quinoa Bowl:

1/4 cup cooked quinoa (substitute rice if preferred)
1/4 cup chickpeas
1 tablespoon avocado oil
1 cup mixed vegetables (broccoli, bell peppers, carrots)
1/4 avocado, sliced
1 tablespoon chopped fresh herbs (such as parsley or cilantro)
1 tablespoon crumbled feta cheese (optional)

Instructions

Preheat a grill or grill pan over medium-high heat.
In a small bowl, combine the avocado oil, lemon zest, salt, and pepper. Brush the chicken breast with this mixture.
Grill the chicken breast for about 6-8 minutes per side or until fully cooked (internal temperature of 165°F or 74°C). Once done, let it rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions.
In a separate pan, sauté the mixed vegetables until they are tender-crisp, about 5-7 minutes.
Airfry (or bake) the chickpeas in an avocado and herb mixture from canned (if using dried chickpeas, boil until tender and then air fry). Approximately 10 minutes on 400°F.
To assemble the bowl, start with a base of cooked quinoa. Top with the grilled chicken slices, sautéed vegetables, avocado slices, chopped fresh herbs, and crumbled feta cheese if using.
Drizzle with your favorite healthy dressing or a squeeze of lemon juice for extra flavor.