Zesty Lemon Garlic Chicken Power Bowl

This lemon‑garlic chicken power bowl is a quick, high‑protein meal that’s bursting with bright flavors. Perfect for busy weeknights, it combines tender chicken thighs, protein‑rich chickpeas, and fresh spinach in a sizzling, easy sheet‑pan dish. Serve it with quinoa and a sprinkle of feta for a satisfying, balanced plate.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 boneless skinless chicken thighs (about 1.5 lb)\n2 Tbsp fresh lemon zest\n2 Tbsp fresh lemon juice\n2 Tbsp olive oil\n2 cloves garlic, minced\n1 tsp smoked paprika\n½ tsp ground cumin\n½ tsp salt\n¼ tsp black pepper\n1 cup cooked chickpeas, drained\n2 cups fresh baby spinach\n1 cup cooked quinoa\n2 Tbsp chopped fresh cilantro\n1 Tbsp chopped scallions\n¼ cup crumbled feta cheese\nOptional: lime wedges for serving

Instructions

1. 1. Preheat oven to 400°F (200°C).\n2. In a bowl mix lemon zest, juice, garlic, olive oil, paprika, cumin, salt, and pepper.\n3. Rub the mixture all over the chicken thighs.\n4. Place chicken on a parchment‑lined baking sheet and roast for 18–20 minutes or until internal temperature reaches 165°F (74°C).\n5. While chicken roasts, heat 1 Tbsp olive oil in a skillet over medium heat, add chickpeas and sauté until slightly crisp, 3–4 min.\n6. Add spinach to the skillet and cook until wilted, 1–2 min; season with a pinch of salt.\n7. Stir in cooked quinoa, lemon zest, and cilantro, tossing to combine and heat through.\n8. Slice the rested chicken and garnish with feta, scallions, and a squeeze of lime if desired.\n9. Serve the chicken over the chickpea‑spinach quinoa and drizzle any pan juices.

Chef's Note

For a subtle kick, sprinkle a pinch of red‑pepper flakes on the chicken before roasting. Let the chicken rest for 5 minutes to lock in juices.

Make-Ahead Tips

Stored chicken portions can be kept in the refrigerator for up to 3 days. Assemble the quinoa‑chickpea mix just before serving to keep it fresh.

Substitutions

Swap chicken thighs for turkey thighs or pork tenderloin. Use canned chickpeas if fresh are unavailable, and replace spinach with kale or arugula. Substitute quinoa with brown rice for a different texture.