Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 can (15 oz) chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 lemon zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups mixed greens (spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1 avocado sliced (optional)
- Fresh parsley for garnish (optional)
Instructions
- Start by marinating the chicken. In a bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Add the chicken breasts and coat them well. Let this sit for at least 15 minutes.
- While the chicken marinates, prepare your chickpeas. Rinse and drain them, then toss them with a little olive oil, salt, and pepper in a separate bowl.
- Preheat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken. Cook for about 6-7 minutes on each side or until the chicken is cooked through and no longer pink inside.
- In the last few minutes of cooking, add the chickpeas to the pan to warm them up. This also helps them absorb some of that delicious chicken flavor.
- Once the chicken is done, remove it from the heat and let it rest for a few minutes. Then slice it into strips.
- To assemble your bowls, start with a bed of mixed greens. Add sliced chicken, warmed chickpeas, halved cherry tomatoes, and avocado slices if using.
- Garnish with fresh parsley and a drizzle of olive oil or additional lemon juice, if desired. Serve immediately and enjoy!
- Prep Time: 15
- Cook Time: 15