Lunch · Medium
Chicken Chickpea Mediterranean Bowl
Four Mediterranean bowls with cooked chicken, chickpeas and quinoa, finished with raw cucumber and feta.
- Protein
- 44g
- Energy
- 440 kcal
- Carbs
- 37g
- Fat
- 13g
- Time
- 33 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 560 gChicken Breast
- 300 gChickpeas Cooked
- 240 gQuinoa Cooked
- 160 gTomato
- 140 gCucumber
- 60 gFeta
- 12 mlOlive Oil
Make it
Method
Drain cooked chickpeas; weigh the quinoa after cooking. Dice tomato and cucumber, crumble feta and keep all cold ingredients away from raw chicken.
Heat the measured olive oil and cook chicken pieces in a pan for about 10–12 minutes until their thickest point reaches 74°C. Warm chickpeas and cooked quinoa separately.
Divide quinoa, chickpeas and chicken among four bowls. Add uncooked tomato, cucumber and measured feta last; do not fry the cucumber or cheese.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 44g
- Carbs
- 37g
- Fat
- 13g
- Energy
- 440 kcal
