Mediterranean Chicken & Chickpea Power Bowls

Mediterranean Chicken & Chickpea Power Bowls ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1.5 tsp dried oregano
• 2 cloves garlic, minced
• 3/4 tsp salt
• 1/2 tsp black pepper, freshly ground
• 1 large red bell pepper
• 1 medium zucchini
• 1/2 small red onion
• 1 (15-oz) can chickpeas
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly ground
• 3 cups cooked quinoa or couscous
• 1/2 large cucumber
• 1 cup cherry tomatoes
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley or dill, chopped
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2-4 tbsp cold water
• 1 small clove garlic, minced
• 1/4 tsp salt

How to make Mediterranean Chicken & Chickpea Power Bowls

1. **Prepare Chicken Marinade:** In a medium bowl, combine 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1.5 teaspoons dried oregano, 2 minced garlic cloves, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly.
2. **Marinate Chicken:** Cut the 1.5 lbs boneless, skinless chicken thighs into 1-inch cubes. Add the cubed chicken to the marinade, tossing to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, and up to 2 hours. Do not marinate chicken with lemon juice for longer than 2 hours as it can break down the proteins too much.
3. **Preheat Oven & Prepare Sheet Pan:** Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
4. **Prepare Vegetables & Chickpeas:** On the prepared baking sheet, combine 1 large red bell pepper (cut into 1-inch pieces), 1 medium zucchini (halved lengthwise and sliced into 1/2-inch thick half-moons), 1/2 small red onion (thinly sliced), and 1 (15-oz) can rinsed and drained chickpeas. Drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
5. **Roast First Batch:** Spread the seasoned vegetables and chickpeas in a single layer on one side of the baking sheet. Roast for 15 minutes to allow them to soften slightly.
6. **Add Chicken & Continue Roasting:** After 15 minutes, remove the baking sheet from the oven. Remove the chicken from its marinade (discarding the marinade) and arrange it in a single layer on the other side of the baking sheet, alongside the vegetables and chickpeas. Return to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slightly caramelized edges.
7. **Prepare Quinoa/Couscous:** While the chicken and vegetables roast, prepare 3 cups of quinoa or couscous according to package directions.
8. **Make Lemon-Tahini Dressing:** In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 minced small garlic clove, and 1/4 teaspoon salt. Gradually whisk in 2-4 tablespoons cold water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
9. **Assemble Bowls:** Divide the cooked quinoa or couscous among four serving bowls. Top each with a generous portion of the roasted Greek chicken, vegetables, and chickpeas.
10. **Add Fresh Components:** Garnish each bowl with 1/2 large diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup crumbled feta cheese, and 1/4 cup pitted and halved Kalamata olives.
11. **Serve:** Drizzle each bowl with the freshly prepared Lemon-Tahini Dressing. Finish with 1/4 cup chopped fresh parsley or dill before serving immediately.

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