High-Protein Mediterranean Chickpea & Chicken Power Bowl

• 2 large skinless, boneless chicken breasts (about 1 lb)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 cups cooked quinoa (can substitute brown rice or couscous)
• For lemon-tahini dressing:
• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, minced
• 2-3 tablespoons warm water (to thin dressing)
• Salt and pepper to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Preheat grill or grill pan over medium-high heat. Meanwhile, brush chicken breasts with olive oil, then season with oregano, garlic powder, salt, and pepper.
2. Grill chicken 6-8 minutes per side or until internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes, then slice into strips.
3. While chicken cooks, prepare the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Gradually add warm water, one tablespoon at a time, until dressing reaches a smooth, pourable consistency.
4. In a large bowl, combine chickpeas, diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Toss gently to mix evenly.
5. Add cooked quinoa to the vegetable and chickpea bowl, stirring gently to combine all ingredients.
6. Divide the quinoa and veggie mixture evenly among 4 bowls. Top each bowl with sliced grilled chicken and sprinkle with crumbled feta cheese.
7. Drizzle lemon-tahini dressing generously over each bowl.
8. Garnish with chopped fresh parsley if desired, and serve immediately or refrigerate for up to 3 days for meal prep.

Chef tips

• For a vegetarian version, omit chicken and add extra chickpeas or roasted tofu cubes for protein.
• To save time, use pre-cooked quinoa or other grains such as farro or bulgur as alternatives.
• If tahini is not available, use natural peanut butter or almond butter with a little extra lemon juice and water to mimic the dressing.
• Rinse canned chickpeas well to reduce sodium content and improve flavor.