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Fresh Superbowl Food Nourish Bowl Recipe with Lemon-Herb Chicken and Crispy Chickpeas for Easy Healthy Meals

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A vibrant and tasty nourish bowl featuring lemon-herb marinated chicken, crispy roasted chickpeas, and fresh veggies, perfect for quick, healthy meals or game day gatherings.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), trimmed
  • 2 tablespoons olive oil (extra virgin for best flavor)
  • Juice and zest of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 2 cups cooked quinoa or brown rice (about 370 g cooked)
  • 2 cups mixed greens (spinach, arugula, or kale)
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional, or use vegan feta)
  • Fresh parsley or cilantro, chopped (for garnish)
  • Lemon wedges, for serving
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon apple cider vinegar or white wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. In a large bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
  2. Preheat oven to 400°F (200°C). Drain and rinse chickpeas, then pat dry thoroughly with a clean towel.
  3. Toss chickpeas with 1 tablespoon olive oil, smoked paprika, cumin, and salt until evenly coated. Spread on a baking sheet in a single layer.
  4. Roast chickpeas for 25-30 minutes, shaking the pan every 10 minutes until golden and crispy.
  5. Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly against the grain.
  6. Divide cooked quinoa or brown rice evenly into bowls. Top with mixed greens, cherry tomatoes, cucumber slices, and red onion.
  7. In a small bowl, whisk together 3 tablespoons olive oil, vinegar, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.
  8. Arrange sliced chicken and crispy chickpeas atop the greens and grains. Sprinkle with crumbled feta and fresh herbs.
  9. Drizzle dressing over the bowls just before serving. Serve with lemon wedges on the side.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Marinate chicken at least 20 minutes but no longer than 2 hours to avoid mushy texture. Use a meat thermometer to cook chicken to 165°F for safety and juiciness. Rest chicken before slicing to lock in juices. Prepare quinoa ahead to save time. Toss chickpeas every 10 minutes while roasting for even crisping. Adjust dressing seasoning to taste.

Nutrition

Keywords: nourish bowl, lemon herb chicken, crispy chickpeas, healthy meals, Super Bowl recipe, quick dinner, gluten-free, dairy-free options

Find it online: https://katedishes.com/fresh-superbowl-food-nourish-bowl-recipe-with-lemon-herb-chicken-and-crispy-chickpeas-for-easy-healthy-meals/