Mediterranean Diet Chipotle High Protein Bowl
Elevate your mealtime with the Mediterranean Diet Chipotle High Protein Bowl, a vibrant fusion of bold flavors and wholesome nutrition. Packed with protein-rich chicken breast, crispy chipotle-spiced chickpeas, and fluffy quinoa, this bowl is the epitome of healthy eating made delicious. Fresh vegetables like diced cucumber, cherry tomatoes, and red bell pepper add crunch and color, while creamy avocado slices and tangy feta cheese provide a delightful balance. Finished with a zesty drizzle of lemon juice and a sprinkle of parsley, this Mediterranean-inspired dish is perfect for meal prep or a quick weekday dinner. Ready in just 35 minutes, it’s an easy way to enjoy a nutrient-dense, high-protein meal that satisfies both your health goals and your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 15-oz can chickpeas, drained and rinsed
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper, diced
- 0.5 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 0.5 cup feta cheese, crumbled
- 0.25 cup parsley, chopped
- 2 tablespoons lemon juice
- 1 large avocado, sliced
Instructions
Rinse the quinoa under cold water in a fine mesh sieve.
In a medium saucepan, combine quinoa with water and bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffable with a fork and the water has absorbed. Set aside.
While the quinoa is cooking, preheat your skillet over medium heat and add 1 tablespoon of olive oil.
Season chicken breasts with half of the chipotle powder, paprika, cumin, garlic powder, salt, and black pepper.
Add seasoned chicken to the skillet and cook for 6-8 minutes on each side, or until the chicken is cooked through and has an internal temperature of 165°F (74°C). Once cooked, remove from heat and let rest.
In a separate bowl, add the chickpeas and toss with 1 tablespoon of olive oil, along with the remaining chipotle powder, paprika, cumin, garlic powder, salt, and black pepper.
Heat another skillet over medium heat and add the seasoned chickpeas. Cook, stirring occasionally, for about 5-7 minutes until they are slightly crispy.
Prepare your vegetables: dice the red bell pepper, cucumber, and halve the cherry tomatoes.
Once the chicken has rested, slice it into thin slices.
Assemble the bowls: distribute cooked quinoa into 4 bowls, top with sliced chicken, seasoned chickpeas, diced vegetables, cherry tomatoes, crumbled feta cheese, and avocado slices.
Finish with a sprinkle of chopped parsley and a drizzle of lemon juice over the top before serving.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 54.9 g | 196% | |
| Total Sugars | 35.2 g | ||
| Protein | 195.4 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1090 mg | 84% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3863 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
