Greek Chicken and Chickpea Bowl
Tender oregano-marinated chicken with flavorful chickpeas, crisp cucumber, and a refreshing yogurt sauce, served with fluffy brown rice.
15 min
Prep
25 min
Cook
4
Serves
520
Calories
Macros · per serving
38g protein
71g carbs
13g fat
Ingredients
For 4 servings
- 1.5 pound chicken breast
- 3 tablespoon olive oil
- 2 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounce canned chickpeas
- 2 cup brown rice
- 1 cucumber
- 1 cup plain yogurt
- 2 clove garlic
- 2 tablespoon lemon juice
- 0.5 cup fresh parsley
Instructions
- 1
Cook brown rice according to package instructions.
- 2
Rinse and drain chickpeas, then set aside.
- 3
Cut chicken breast into bite-sized pieces. In a bowl, combine chicken, olive oil, oregano, salt, and pepper. Mix well to coat the chicken.
- 4
Heat a large skillet over medium heat. Add the marinated chicken and cook for 7-10 minutes until cooked through and lightly browned. Remove from skillet and keep warm.
- 5
In the same skillet, add chickpeas and cook for 3-4 minutes until heated through.
- 6
Dice the cucumber. Mince the garlic for the yogurt sauce.
- 7
In a small bowl, combine yogurt, minced garlic, lemon juice, and a pinch of salt. Mix until smooth.
- 8
To assemble, divide brown rice among bowls. Top with cooked chicken, chickpeas, and cucumber. Drizzle with yogurt sauce and garnish with fresh parsley.
Cook it this week.
NeatEat plans Greek Chicken and Chickpea Bowl — and the rest of your week — around your budget, groceries included.