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Greek chicken and roasted chickpea bowl

Greek chicken and roasted chickpea bowl

A complete Greek-inspired dish that combines tender chicken, crispy spiced chickpeas, and a refreshing bulgur with vegetables, all topped with a creamy yogurt and mint sauce. Perfect for a quick family meal.

  • Servings: 2
  • Prep: 10 min
  • Cook: 15 min

Ingredients

  • 390 g chickpea, dry and drained
  • 2 unit chicken breast
  • 120 g bulgur
  • 125 ml Greek yogurt
  • 1 unit tomato, in small cubes
  • 1 unit cucumber, in 0.5 cm half-moons
  • 5 g mint, 1/2 finely chopped for sauce; rest chopped
  • 4 g vegetable broth powder
  • 200 ml water
  • 45 ml olive oil, drizzle
  • 1 g salt
  • 1 g black pepper
  • 1 Teaspoon cumin
  • 1 Teaspoon smoked paprika
  • 1 Teaspoon coriander
  • 1 Teaspoon cinnamon

Instructions

  1. Preheat the oven to 220 °C. Drain the chickpeas and pat them dry with paper towels. Place them on a baking sheet lined with parchment paper, add half of the Middle Eastern spice blend, a drizzle of oil, salt and pepper, and mix well.
  2. Bake the chickpeas on the middle rack for 20–25 minutes until golden, stirring halfway through.
  3. In a saucepan, heat the water with the vegetable broth powder packet and a pinch of salt until boiling. Add the bulgur, bring to a boil again, reduce the heat and cook for 4 minutes. Remove from heat, cover and let stand for 10 minutes. Fluff with a fork.
  4. In a skillet, heat a drizzle of oil over medium heat. Season the chicken breasts with salt and pepper and cook for 3–4 minutes per side, until golden and cooked through. Remove, let rest, and cut into 2 cm strips.
  5. Trim the ends of the cucumber, cut it in half lengthwise, scoop out the seeds with a teaspoon, and slice into 0.5 cm half-moons. Cut the tomato in half, then into small cubes.
  6. In a bowl, mix the Greek yogurt, remaining spice blend, a drizzle of oil, salt and pepper. Pick the leaves from half of the mint, finely chop them and add them.
  7. In a salad bowl, combine the cooked bulgur, tomato, cucumber, almost all of the chopped mint, and a drizzle of oil. Season with salt and pepper to taste and mix well.
  8. Serve the bulgur and vegetables as a base on plates and top with the chicken breast strips. Cover with the roasted chickpeas and add the yogurt sauce to taste. Garnish with the reserved mint and, if you like, serve any remaining sauce in a separate bowl.

Nutrition (per serving)

  • Calories: 984 kcal
  • Protein: 65 g
  • Carbohydrates: 107 g
  • Fat: 44 g
  • Fiber: 24 g