Turkish Spiced Chicken & Crispy Chickpea Breakfast Bowls with Whipped Feta-Yogurt

Pinterest's obsession with global breakfast bowls meets viral Turkish flavors in this high-protein twist. Aleppo pepper-spiced ground chicken pairs with crunchy za'atar chickpeas and cooling cucumber ribbons. Creamy whipped feta-yogurt sauce brings it all together for a morning meal with 25g protein.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb ground chicken breast
• 1 tsp Aleppo pepper
• 2 tsp smoked paprika
• 1 (15oz) can chickpeas, rinsed
• 1 tbsp za'atar seasoning
• 1/2 cup crumbled feta
• 1 cup Greek yogurt
• 1 lemon (zested)
• 1 English cucumber, ribboned
• 2 tbsp pomegranate seeds
• 1 tsp sumac
• Fresh mint leaves
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425°F. Toss chickpeas with za'atar and 1/2 tbsp olive oil. Roast 20 mins until crispy.
2. Whisk feta, yogurt, lemon zest, and 1 tsp paprika until creamy; refrigerate.
3. Heat remaining oil in skillet. Brown chicken with Aleppo pepper and remaining paprika over med-high heat 8 mins.
4. While cooking, ribbon cucumber with vegetable peeler.
5. Assemble bowls: Divide yogurt sauce among four bowls.
6. Top with spiced chicken, crispy chickpeas, and cucumber ribbons.
7. Garnish with pomegranate seeds, sumac, and torn mint.
8. Drizzle with extra virgin olive oil before serving.

Chef's Note

Double-roast chickpeas while prepping other ingredients for maximum crunch factor!

Make-Ahead Tips

Store components separately: chicken (3 days), chickpeas (5 days crunchy in airtight), sauce (4 days).

Substitutions

Ground turkey or chickpea crumbles for chicken • Everything bagel seasoning instead of za'atar.