High Protein Lunch Recipes: Quick Chicken Power Bowl (Print Version)

Discover my go-to High Protein Lunch Recipes! This quick chicken & chickpea power bowl is healthy, easy, and satisfying. Perfect for busy days!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-Inspired
Dietary: High Protein, Healthy

# Ingredients:

→ Power Bowl Base

01 - 2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon ground cumin
06 - ½ teaspoon garlic powder
07 - Salt and freshly ground black pepper, to taste

→ Fresh Veggies & Crunch

08 - 4 cups mixed greens (spring mix, spinach, or kale)
09 - 1 cup cherry tomatoes, halved
10 - ½ English cucumber, diced
11 - ¼ red onion, thinly sliced

→ Creamy Tahini-Dill Dressing

12 - ½ cup plain Greek yogurt (full-fat preferred)
13 - 2 tablespoons fresh lemon juice
14 - 1 tablespoon tahini
15 - 2 tablespoons fresh dill, finely chopped
16 - 1-2 tablespoons water (to thin, if needed)
17 - Salt and freshly ground black pepper, to taste

→ Optional Extras

18 - Pinch of red pepper flakes (for heat)
19 - Extra fresh dill, for garnish
20 - Warm whole-wheat pita bread, for serving

# Instructions:

01 - Okay, first things first, preheat your oven to 400°F (200°C). While that's heating up, grab a big bowl. Toss your chicken breast pieces and rinsed, dried chickpeas with a good glug of olive oil. Now for the flavor party: sprinkle in the smoked paprika, cumin, and garlic powder. Don't be shy with the salt and pepper! I always give it a good mix with my hands – it feels more connected, you know? This is where I sometimes forget to add enough salt, so learn from my oops!
02 - Spread the chicken and chickpeas out in a single layer on a baking sheet. Don't overcrowd the pan, hon, or they'll steam instead of roast! Pop it into the hot oven for about 20-25 minutes. Halfway through, give everything a good stir to ensure even browning. You're looking for golden, slightly crispy chickpeas and perfectly cooked chicken. I once tried to rush this step and pulled them out too early; the chickpeas were chewy, not crunchy. Trust me, the crisp is worth the wait!
03 - While your chicken and chickpeas are roasting, let's make that dreamy dressing. In a small bowl, whisk together the Greek yogurt, fresh lemon juice, tahini, and finely chopped fresh dill. Add a splash of water if it's too thick – you want it pourable, but still creamy. Season with salt and pepper to taste. Give it a good taste test here; adjust the lemon or tahini until it sings! This dressing smells so fresh and zesty; it's honestly my favorite part.
04 - Now for the fresh stuff! While everything else is doing its thing, wash and prep your mixed greens, halve those cherry tomatoes, dice the cucumber, and thinly slice the red onion. Arrange them beautifully in your serving bowls. This is where I sometimes get a little messy with the chopping, but hey, it's homemade, right? I always make sure to have extra cucumber because I just love that crunch.
05 - Once the chicken and chickpeas are golden and glorious, pull them out of the oven. Let them cool just for a minute or two – you don't want to wilt your beautiful greens. Divide the warm chicken and chickpeas among your bowls, nestling them right on top of your fresh veggies. This step always makes my kitchen smell amazing, like a warm, savory hug.
06 - Now for the grand finale! Generously drizzle that creamy Greek yogurt dressing over your assembled bowls. If you're feeling extra fancy, sprinkle with a little more fresh dill. Grab a fork and dig in! The warm, spiced chicken and crispy chickpeas with the cool, crunchy veggies and tangy dressing? It's a symphony of textures and flavors. Honestly, it tastes even better than it looks, and it looks pretty darn good!

# Notes:

01 - Personal cooking tip: Always dry your chickpeas thoroughly before roasting for maximum crispiness – it's a game-changer!
02 - Storage advice: Keep dressing, roasted components, and fresh veggies separate in the fridge to prevent sogginess and extend freshness.
03 - Substitution I've tried: Smoked paprika is superior, but regular paprika works if that's all you have, though it won't have that deep, smoky flavor.
04 - Serving suggestion: A side of warm whole-wheat pita bread is my favorite way to make this feel like a complete, comforting meal.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - small whisk
04 - cutting board
05 - sharp knife

# Nutrition (Per Serving):

Calories: 450-500
Total Fat: 20-25g
Total Carbohydrate: 35-40g
Protein: 40-45g

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