Name: Zesty Lemon-Herb Chicken & Chickpea Bowls with Creamy Feta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets; 6 tbsp olive oil (divided); 5 tbsp fresh lemon juice (divided); 1 tsp dried oregano; 0.5 tsp dried thyme; 2 cloves garlic, minced; Salt and black pepper, to taste; 1 (15-ounce) can chickpeas, rinsed and drained; 1.5 cups cherry or grape tomatoes, halved; 1 large cucumber, peeled and diced; 0.25 cup red onion, thinly sliced or finely diced; 0.5 cup crumbled feta cheese; 2 tbsp fresh parsley or dill, chopped, for garnish; Mixed greens or cooked quinoa/rice (optional, for serving); 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 0.5 tsp honey or maple syrup (optional)

👩‍🍳 Instructions

1
Prepare the chicken marinade: In a shallow dish or zip-top bag, combine 3 tablespoons olive oil, 3 tablespoons lemon juice, oregano, thyme, minced garlic, salt, and pepper. Add chicken cutlets, tossing to coat. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.
2
Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add marinated chicken in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a cutting board, tent with foil, and let rest for 5 minutes. Slice against the grain into bite-sized pieces.
3
Prepare the dressing: While chicken cooks, whisk together the remaining 3 tablespoons olive oil, 2 tablespoons lemon juice, red wine vinegar, Dijon mustard, and optional honey or maple syrup in a small bowl. Season with salt and pepper to taste; set aside.
4
Assemble the bowls: In each serving bowl, arrange a base of mixed greens or cooked grain if using. Top with sliced lemon-herb chicken, rinsed chickpeas, halved tomatoes, diced cucumber, and sliced red onion.
5
Finish and serve: Drizzle generously with the prepared lemon dressing. Sprinkle crumbled feta cheese and fresh chopped parsley or dill over the top. Serve immediately.

💡 Notes

Chicken can be cooked ahead for meal prep. Store chicken, vegetables, and dressing separately in the refrigerator for up to 3-4 days and assemble just before serving. For a dairy-free option, omit feta or substitute with toasted nuts/seeds.

Zesty Lemon-Herb Chicken & Chickpea Bowls with Creamy Feta