Greek-Style Chicken and Chickpea Bowls

This dish combines all the staples of my favorite mediterranean flavors into one simple, easy bowl. Featured in my 30-20-10 summer series, these Greek-Style Chicken and Chickpea Bowls are my latest obsession. Coming together in just 30 minutes and packed with 52 grams of protein and 10 grams of fiber, they’re not only tasty, but equally as nourishing. The chicken and chickpeas are coated in a blend of spices and creamy yogurt, which doubles as the serving sauce for maximum flavor. Served over a fresh quinoa salad for added veggies and color to your plate. This one is sure to be on your weeknight rotation in no time.

Greek-Style Chicken and Chickpea Bowls Ingredient Notes:

Chickpeas: Chickpeas offer a hearty plant-based protein and fiber boost roasting along the same sheet pan as the chicken. As they cook, they get crispy on the outside and creamy on the inside, adding contrast to the tender chicken. They also help make the dish more filling and balanced.

Quinoa: Packed with fiber and protein, quinoa is one of my favorite grains to use in a salad like this in order to get a fluffy texture. You can use dried white or tricolor quinoa here, however note that white quinoa tends to cook a bit faster than tricolored.

Greek yogurt: Every good spiced sheet pan needs a cooling, creamy sauce, and this recipe is the best of both worlds with the yogurt doubling as our chicken marinade and creamy topping. Rich in protein, I opt for a Greek yogurt, but you could also use regular whole milk yogurt or a dairy-free alternative.

Fresh dill: Nothing takes a dish to the next level quite like a sprinkling of fresh herbs and I love the pickle-ish touch that dill brings to this meal. Speaking of pickling, you can also use any leftover red onion along with some fresh dill to make pickled onions, perfect for topping your leftovers!

Greek-Style Chicken and Chickpea Bowls

Recipe by Jenn Lueke

4.2 from 21 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

15

minutes

This dish combines all the staples of my favorite mediterranean flavors into one simple, easy bowl. Featured in my 30-20-10 summer series, these Greek-Style Chicken and Chickpea Bowls are my latest obsession. Coming together in just 30 minutes and packed with 52 grams of protein and 10 grams of fiber, they’re not only tasty, but equally as nourishing. The chicken and chickpeas are coated in a blend of spices and creamy yogurt, which doubles as the serving sauce for maximum flavor. Served over a fresh quinoa salad for added veggies and color to your plate. This one is sure to be on your weeknight rotation in no time.

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Ingredients

• FOR THE QUINOA SALAD

• 1 cup tricolor or white quinoa

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 1 English cucumber, diced

• 1 small (or 1/2 medium) red onion, thinly sliced

• 2 tablespoons finely chopped fresh dill, additional for topping

• juice of 1 lemon

• 2 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• FOR THE YOGURT SAUCE

• 2 cups low-fat or whole milk Greek yogurt

• 2 teaspoons olive oil

• juice of 1 lemon

• 2 teaspoon dried oregano

• 1 1/2 teaspoons garlic powder

• 1 1/2 teaspoons smoked paprika

• kosher salt

• ground black pepper

• FOR THE SHEET PAN

• 1 pound boneless, skinless chicken breast, diced into 1-inch pieces

• 15 -ounce can of chickpeas, drained and rinsed

Directions

• Preheat the oven to 425°F. Set aside a large sheet pan.
• Prepare the quinoa: Bring 2 cups of salted water to a boil in a saucepan. Once boiling, add the quinoa and stir to combine. Reduce the heat to medium-low, cover, and cook until the liquid is absorbed and the quinoa is fluffy, about 15 minutes.
• Meanwhile, make the Yogurt Sauce: In a small bowl, combine the Greek yogurt, olive oil, lemon juice, garlic powder, oregano, smoked paprika, and a generous pinch of salt and black pepper. Taste and add additional salt and pepper if desired. Transfer about a third of the sauce to a large bowl and set the rest aside until step 6.
• Mix the chicken and chickpeas: To the large bowl, add the diced chicken breast and chickpeas. Stir to evenly coat, then transfer to the sheet pan, spreading out into a single layer. Bake until the chicken is lightly browned and reaches an internal temperature of 165°F, about 14 minutes, tossing halfway through. Turn the oven to high broil and continue baking until the edges of the chicken darken, about 2 minutes.
• While the chicken bakes, assemble the quinoa salad: In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, dill, lemon juice, olive oil, red wine vinegar, garlic powder, salt, and ground black pepper. Set aside.
• Assemble the bowls: Evenly divide the quinoa salad and roasted chicken and chickpeas among four plates or bowls. Top with reserved yogurt sauce and garnish with chopped fresh dill.

Notes

• Store it: Refrigerate the sheet pan components and quinoa salad in separate sealed containers for up to 4 days. Freeze chicken and chickpeas for up to 3 months.
• Reheat it: From the refrigerator, microwave the chicken and chickpeas until warm, 1 to 2 minutes, and assemble with quinoa salad. From the freezer, thaw the chicken and chickpeas in the refrigerator overnight, then microwave in 30-second increments until warm, and assemble with quinoa salad.
• Note: Add crumbled feta on top for extra saltiness and creaminess, if desired!

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