This protein-packed bowl combines grilled chicken, lemon chickpeas, quinoa, and crisp vegetables with tahini for a satisfying, healthy dinner.

Scale

2 boneless skinless chicken breasts

1 (14 oz) can chickpeas, drained and rinsed

1 cup cooked quinoa

1 cucumber, diced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

2 tbsp olive oil

1 tbsp lemon juice

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

1/4 cup hummus

Optional: crumbled feta, kalamata olives

1 tbsp tahini (mixed with lemon and water)

Season chicken with salt, pepper, paprika, and garlic powder.

Heat olive oil in skillet and cook chicken 5–6 minutes each side.

Toss chickpeas with lemon juice, olive oil, and salt.

Prep vegetables: dice cucumber, slice onion, halve tomatoes.

Assemble bowl with quinoa base, chickpeas, veggies, sliced chicken.

Drizzle tahini sauce and garnish with hummus and optional toppings.

Can substitute tofu or tempeh for chicken for vegan option.

Prep ingredients ahead and assemble fresh for quick dinners.

Keywords: protein packed dinner, chickpea bowl, chicken quinoa bowl, healthy dinner recipe