Ingredients
2 large boneless, skinless chicken breasts (about 600g total)
1 tablespoon olive oil (or avocado oil)
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
1 cup cooked brown rice or quinoa (white rice is optional)
1/2 cup canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 red onion, thinly sliced (soaked in cold water 5 minutes to mellow)
1/2 avocado, sliced
2 tablespoons plain Greek yogurt (optional; substitute with tahini sauce)
Juice of half a lemon
Fresh parsley or cilantro (optional, for garnish)
Instructions
Sison the chicken breasts with smoked paprika, garlic powder, cumin, salt, and pepper
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until fully cooked. Let rest 5 minutes before slicing
While chicken cooks, prepare the base: fluff cooked rice/quinoa in a bowl
Top with chickpeas, cherry tomatoes, cucumber, and soaked red onion
Slice chicken and arrange over the bowl
Add diced avocado and drizzle with Greek yogurt or tahini sauce
Finish with lemon juice and fresh herbs if using
Notes
Use quinoa for a gluten-free option
Canned chickpeas save time—just drain and rinse
Blitz basil, cilantro, and olive oil in a food processor for a quick green sauce
Store leftovers in an airtight container with components separated (avocado keeps best fresh, sauces can be mixed)
- Prep Time: 15
- Cook Time: 20
- Category: Lunch
- Method: Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 45g
- Cholesterol: 150mg