Ingredients
4 medium chicken breasts (700g total)
3 cups cooked brown rice or quinoa
2 cups broccoli florets
2 sweet bell peppers, sliced
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
1/2 cup plain full-fat Greek yogurt
2 tablespoons fresh lemon juice
1 clove fresh garlic, minced
1 handful fresh parsley or cilantro, chopped
Instructions
Marinate chicken in 1 tablespoon olive oil, garlic powder, smoked paprika, cumin, and half the salt/pepper for 15 minutes
Toss broccoli and peppers with 1 tablespoon olive oil, remaining salt/pepper, and roast at 400°F (200°C) for 20-25 minutes
Cook grains per package instructions
Whisk yogurt, lemon juice, minced garlic, and remaining olive oil into a dressing
Assemble bowls with grains, roasted vegetables, chicken, cherry tomatoes, and chickpeas; drizzle with dressing and garnish with herbs
Notes
Use frozen broccoli if fresh is unavailable
Substitute edamame for chickpeas as a protein alternative
Freeze cooked chicken and grain components separately for up to 3 months
Add avocado slices on serving day for extra richness
- Prep Time: 20
- Cook Time: 25
- Category: Lunch
- Method: Roasting
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg