High-Protein Mediterranean Chickpea & Chicken Salad Bowl

• 1 lb boneless, skinless chicken breast
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/4 tsp salt, plus extra to taste
• 1/4 tsp black pepper, plus extra to taste
• 1 cup cooked quinoa or mixed greens (optional base)

Instructions

1. Prepare the chicken: Preheat a grill pan or skillet over medium heat. In a small bowl, mix 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Coat chicken breasts evenly with the marinade and let sit for 5 minutes.
2. Cook the chicken: Grill or pan-sear the chicken breasts for about 6-7 minutes per side, until cooked through and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly.
3. Prepare the salad base: If using quinoa or greens, divide evenly into 4 bowls.
4. Assemble salad ingredients: In a large bowl, combine drained chickpeas, diced cucumber, cherry tomatoes, and red onion slices. Drizzle with the remaining 1 tablespoon olive oil and a pinch of salt and pepper, tossing gently to combine.
5. Build the bowls: Divide the chickpea and veggie mix evenly over the quinoa or greens (if using) in each bowl. Top with sliced grilled chicken and sprinkle crumbled feta cheese over each bowl.
6. Optional dressing: If you prefer, drizzle extra lemon juice or olive oil on top to enhance flavor before serving.
7. Serve immediately or refrigerate for up to 3 days as a healthy, protein-rich meal prep option.
8. When ready to eat, if refrigerated, allow bowls to come to room temperature or warm chicken briefly before assembling.

Chef tips

• Marinate chicken for at least 5 minutes or up to 2 hours for more flavor.
• Substitute grilled chicken with baked tofu or tempeh for a vegetarian high-protein option.
• Use canned chickpeas for convenience but rinse well to reduce sodium and improve taste.
• Quinoa adds additional protein and fiber; substitute with fresh baby spinach or mixed salad greens if preferred.