Ingredients:
Chicken & Marinade:
- 1.5 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon dried oregano
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chickpea Mixture:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowls:
- 2 cups cooked rice, couscous, or quinoa
- 1 cucumber, diced
- 1 cup cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and sliced (optional)
- Fresh parsley or dill, chopped, for garnish
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper to taste
Instructions:
- Make the marinade: In a large bowl, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, oregano, garlic, salt, and pepper. Reserve 1/4 cup of the marinade in a separate bowl for the chickpeas. Add the chicken to the remaining marinade, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes or up to overnight.
- Prepare the chickpeas: In the bowl with the reserved marinade, add chickpeas, additional olive oil, lemon juice, oregano, cumin, cayenne (if using), salt, and pepper. Toss to coat.
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roast the chicken and chickpeas: Spread the chicken in a single layer on one side of the prepared baking sheet. Spread chickpeas in a single layer on the other side. Roast for 20-25 minutes, or until chicken is cooked through and chickpeas are slightly crispy.
- Assemble the bowls: Divide your preferred base (rice, couscous, or quinoa) among serving bowls. Top with roasted chicken, chickpeas, cucumber, tomatoes, red onion, feta cheese, and olives (if using).
- Make the Tzatziki: If you haven’t already, grate the cucumber and squeeze out excess moisture. Combine with Greek yogurt, lemon juice, garlic, dill, salt, and pepper.
- Serve: Drizzle with Tzatziki sauce and sprinkle with fresh parsley or dill. Enjoy!
Tips:
- Customize it: Add other Mediterranean vegetables like bell peppers, zucchini, or roasted eggplant.
- Protein swap: Use tofu or shrimp instead of chicken for a vegetarian or pescatarian option.
- Meal prep: This recipe is ideal for meal prepping – prepare all the components in advance and assemble the bowls throughout the week.
- Flavor boost: Add a pinch of sumac or za’atar spice blend to the marinade for an extra layer of flavor.
