Zesty Citrus Chicken & Chickpea Power Bowl
Looking for a vibrant, protein‑rich dinner that’s ready in under 30 minutes? This citrus chicken & chickpea power bowl delivers bright flavors, creamy avocado, and a delightful crunch all in one bowl. It’s ideal for busy weeknights and meal‑prepping alike.
Ingredients
- 2 boneless, skin‑less chicken breasts (about 6 oz each), cut into bite‑sized pieces
- 1 cup cooked chickpeas (canned or pre‑cooked)
- 1 cup cooked quinoa, cooled
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ripe avocado, diced
- ¼ cup chopped fresh cilantro
- 1 tablespoon toasted hemp seeds (optional garnish)
Instructions
- Heat the olive oil in a large skillet over medium‑high heat.
- Season the chicken pieces with salt, pepper, smoked paprika, half the lemon zest, and half the minced garlic; sauté for 3–4 minutes until golden and cooked through.
- Add the remaining garlic, lemon juice, honey, and the chickpeas; cook for an additional 2 minutes, stirring to coat everything in a bright glaze.
- Remove from heat and fold in the cooked quinoa, avocado, and cilantro, reserving a tablespoon of hemp seeds for garnish.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice if desired.
- Divide the mixture evenly into four bowls; sprinkle the toasted hemp seeds on top for an extra protein boost and crunch.
- Serve immediately with a side of crisp mixed greens or a light cucumber salad if desired.
- Enjoy a quick, satisfying bowl that’s bursting with citrus brightness and protein power!
Chef's Note
Pro tip: for extra texture, toss in a handful of toasted hemp seeds before serving. They add a subtle nuttiness that complements the citrus notes.
Make-Ahead Tips
Store in airtight containers for up to 2 days in the refrigerator. Reheat gently in a microwave or on a stovetop, adding a splash of water to keep the sauce from drying out.
Substitutions
Swap chicken for tofu, tempeh, or grilled shrimp for a pescatarian option. Use edamame or lentils instead of chickpeas for a different protein texture. Replace quinoa with farro or couscous if you prefer.