Chicken Quinoa Mediterranean Bowl

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 cup uncooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup red onion, finely diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 1/2 cup hummus
• 1/4 cup pine nuts
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 zucchini, spiralized
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1 lime, cut into wedges
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, toss chickpeas with 1 tsp olive oil, paprika, cumin, smoked paprika, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
3. Cook quinoa according to package instructions. Fluff with a fork and stir in chopped parsley and lemon zest.
4. Season chicken breast with salt, pepper, and dried herbs. Grill or pan-sear over medium-high heat for 6-8 minutes per side until cooked through. Let rest, then slice into strips.
5. In a large bowl, combine cooked quinoa, roasted chickpeas, cherry tomatoes, cucumber, red onion, and fresh dill. Toss gently.
6. Divide the quinoa mixture evenly among four bowls.
7. Top each bowl with sliced grilled chicken, a dollop of hummus, roasted chickpeas, zucchini ribbons, red onion rings, Kalamata olives, and a sprinkle of feta cheese.
8. Garnish with fresh mint leaves and a lime wedge on the side.
9. Serve immediately.