Description
A heartwarming bowl of chicken, chickpeas, and feta, perfect for meal prep and packed with flavors and nutrients.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or brown rice
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C).
- Mix together olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper in a small bowl.
- Place the chicken breasts on a baking sheet and drizzle the herb mixture over them, ensuring they’re well-coated.
- Cook the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for 5 minutes before slicing into strips.
- Combine cooked quinoa (or brown rice), drained chickpeas, halved cherry tomatoes, and crumbled feta cheese in a large mixing bowl.
- Toss gently to mix everything evenly.
- Spoon the chickpea and quinoa mixture into bowls.
- Add the sliced lemon-herb chicken on top.
- Sprinkle with fresh chopped parsley and serve with lemon wedges on the side.
Notes
For deeper flavors, marinate the chicken in the herb mixture for at least 30 minutes or overnight. Rinse your quinoa before cooking to remove any bitterness. Feel free to add fresh herbs or roasted vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean