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Chickpea & Vegetable Power Bowl

Chickpea & Vegetable Power Bowl

Lunch
Prep Time
20min
Cook Time
35min
Servings
4
Calories
556
Chef's Note

For meal prep, store the dressing separately and add just before eating. You can customize this bowl with seasonal vegetables or swap chicken for salmon or tofu. The za'atar spice blend adds authentic Mediterranean flavor, but if unavailable, substitute with a mix of dried thyme, sesame seeds, and sumac.

Tags
high-protein
high-fiber
meal prep
chicken
chickpeas
quinoa
balanced
Mediterranean
power bowl
healthy
Ingredients

  • 1.5 pounds chicken breast

  • 2 cans (15 oz each), drained and rinsed chickpeas

  • 1 cup quinoa

  • 3 cups broccoli florets

  • 2 medium, sliced bell peppers

  • 1 cup, halved cherry tomatoes

  • 2 medium, sliced avocado

  • 5 tablespoons, divided olive oil

  • 1 medium lemon

  • 3 tablespoons tahini

  • 3 cloves, minced garlic

  • 2 teaspoons cumin

  • 1 teaspoon paprika

  • 1 tablespoon za'atar spice blend

  • 1 teaspoon, divided salt

  • 1/2 teaspoon black pepper

  • 1/4 cup pumpkin seeds

  • 1/4 cup, chopped walnuts

  • 2 cups water

Instructions
  • 1

    Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

  • 2

    Season chicken breast with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon cumin. Rub with 1 tablespoon olive oil. Place on one side of a baking sheet.

  • 3

    In a bowl, toss chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon paprika, and 1/4 teaspoon salt until evenly coated. Spread on the other side of the baking sheet with the chicken.

  • 4

    On the second baking sheet, toss broccoli florets and sliced bell peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 5

    Place both baking sheets in the oven. Roast vegetables for 20-25 minutes until tender and slightly charred. Roast chicken and chickpeas for 25-30 minutes until chicken reaches 165°F internal temperature and chickpeas are crispy.

  • 6

    While everything is roasting, rinse quinoa thoroughly. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

  • 7

    Make the tahini dressing: In a small bowl, whisk together 3 tablespoons tahini, juice of 1 lemon, 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon za'atar, and 2-3 tablespoons water until smooth and pourable. Season with salt to taste.

  • 8

    Once chicken is cooked, let it rest for 5 minutes, then slice into strips.

  • 9

    Toast pumpkin seeds and walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.

  • 10

    Assemble the bowls: Divide quinoa among 4 bowls. Arrange sliced chicken, roasted chickpeas, roasted vegetables, cherry tomatoes, and avocado slices on top.

  • 11

    Drizzle with tahini dressing and sprinkle with toasted nuts and seeds.

Nutrition Information (per serving)
556
Calories
42g
Protein
28g
Carbs
31g
Fat
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