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.

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.

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