Description
A flavorful, 30-minute dinner bowl featuring roasted chicken thighs and chickpeas over quinoa with fresh veggies and lemon tahini sauce.
Ingredients
2 boneless, skinless chicken thighs
1 cup canned chickpeas, rinsed and drained
2 teaspoons olive oil
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
Salt and pepper, to taste
1 cup cooked quinoa
0.5 cup cherry tomatoes, halved
0.5 small cucumber, diced
0.25 red onion, thinly sliced
2 tablespoons tahini
1 tablespoon lemon juice
1 clove garlic, minced
Instructions
Preheat oven to 400°F and line baking sheet with parchment.
Place chicken thighs and chickpeas on sheet. Drizzle with olive oil. Coat with paprika, garlic powder, salt, and pepper. Toss well.
Roast for 20 minutes or until chicken reaches internal temperature of 165°F.
Cook quinoa per package instructions. Chop tomatoes, cucumber, and onion.
Mix tahini, lemon juice, garlic, water, and salt for the sauce.
Slice chicken, assemble bowl with quinoa, chickpeas, veggies, and tahini drizzle.
Notes
Swap chicken for tofu or tempeh for a plant-based version.
Batch-prep veggies and quinoa to use across multiple meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean Fusion
Nutrition
- Calories: 470
- Fat: 20g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 100mg
Keywords: high protein dinner, chicken bowl, healthy bowl meals, chickpeas dinner