Mediterranean Chicken and Chickpea Bowl

Prepare the marinade by combining 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.

Cut 2 pounds of chicken breasts into 1-inch cubes and place in a large bowl. Pour the marinade over the chicken and toss to coat evenly. Cover and refrigerate for 15 minutes while preparing other components.

Cook 1 cup of brown rice according to package instructions, which typically takes about 30-35 minutes.

Drain and rinse 3 cans of chickpeas. In a bowl, toss the chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano.

Spread the seasoned chickpeas on a baking sheet and roast in a preheated 400°F oven for 20 minutes, stirring halfway through, until golden and slightly crispy.

While the chickpeas are roasting, heat a large skillet over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until the chicken is cooked through and slightly browned.

Prepare the vegetables: halve 2 cups of cherry tomatoes, dice 1 large cucumber, thinly slice 1 medium red onion, and chop 1/2 cup of kalamata olives.

Make the tahini sauce by whisking together 1/4 cup tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 3 tablespoons water, and a pinch of salt until smooth.

Chop 1/2 cup fresh parsley and 1/4 cup fresh mint.

Assemble the bowls: divide the cooked brown rice among 4 bowls. Top each with equal portions of chicken, roasted chickpeas, prepared vegetables, and 2 ounces of crumbled feta cheese.

Drizzle each bowl with the tahini sauce, sprinkle with za'atar seasoning, and garnish with the fresh herbs.