Mediterranean Chicken Chickpea Bowls
Roasted lemon chicken with crispy chickpeas, cucumber salad, and hummus drizzle—Mediterranean-meets-USA high-protein bowls ideal for meal prep. Cook chicken to 165°F and enjoy warm or cold.
🛒Ingredients
- 1 1/4 pounds boneless skinless chicken breasts, cubed
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- Zest of 1 lemon
- 2 cups cooked couscous or quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup hummus
- 2 tablespoons lemon juice
- Kosher salt and pepper
- Fresh parsley
🔧Kitchen Tools Needed
- Sheet pan
- Thermometer
- Meal-prep containers
📝Instructions
- 1
Preheat oven to 425°F. Toss chicken and chickpeas with 2 tablespoons oil, paprika, cumin, oregano, lemon zest, salt, and pepper. Spread on a sheet pan.
- 2
Roast 18–22 minutes until chicken is 165°F and chickpeas are lightly crisp.
- 3
Toss cucumber and tomatoes with lemon juice, remaining oil, salt, and parsley.
- 4
Portion grains, chicken-chickpea mix, and salad. Dollop hummus on top or pack separately.
- 5
Refrigerate within 2 hours up to 4 days. Reheat chicken and grains to 165°F; salad stays cold.
🥗Nutrition Information
⚡Calories per serving: 465
🏷️Recipe Tags
❓Frequently Asked Questions
Crispier chickpeas?
Pat very dry and roast on a separate pan for 5 extra minutes if needed.
Grain-free?
Serve over cauliflower rice or extra salad greens.
Make it spicy?
Add Aleppo pepper or red pepper flakes to the roast seasoning.
Food safety?
Chicken to 165°F; chill within 2 hours; reheat hot components to 165°F.
