Chickpea and Veggie Power Bowl with Grilled Chicken

A vibrant, protein-packed bowl featuring chickpeas, fresh cucumber, capsicums, and optional broccoli and carrots, paired with grilled chicken for a balanced meal rich in protein and fiber.

Easy 30 min 450 cal
Steps

1. Preheat grill or pan over medium heat. 2. In a bowl, toss the chicken breast with olive oil, minced garlic, paprika, salt, and pepper. 3. Grill the chicken for 6-7 minutes on each side or until fully cooked. Set aside to rest, then slice. 4. Meanwhile, steam broccoli florets for 3-4 minutes if using, until tender-crisp. 5. In a mixing bowl, combine chickpeas, diced cucumber, sliced capsicum, carrot slices, and steamed broccoli. 6. Drizzle lemon juice over the veggies, add a pinch of salt and pepper, and toss gently. 7. Plate the vegetable mixture and top with sliced grilled chicken. 8. Garnish with fresh parsley and serve immediately.

Ingredients

100g cooked chickpeas 1 small carrot, thinly sliced (optional) 1/2 cucumber, diced 1/2 capsicum (bell pepper), sliced 50g broccoli florets (optional) 120g chicken breast 1 tbsp olive oil 1 garlic clove, minced 1/2 tsp paprika Salt and pepper to taste Juice of half a lemon Fresh parsley for garnish

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