Mediterranean Chicken, Potato & Chickpea Power Bowl

by Keane Morse-15 July 2026Easy

Mediterranean Chicken, Potato & Chickpea Power Bowl

Servings2

A high-protein, seed-oil-free Mediterranean-style lunch bowl with roasted chicken, potatoes, and chickpeas, plus plenty of veggies and a garlicky yogurt-tahini drizzle. Great for fueling training days with balanced carbs and protein, plus potassium and leafy greens.

Method

0
Preheat the oven to 200°C. Line a baking tray with baking paper.
1
Marinate the chicken: In a small bowl mix 1 tbsp Greek yogurt, 1 tsp lemon juice, dried oregano, garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper. Slice the chicken breast into thick strips, add to the bowl, coat well, and set aside to marinate while you prep the vegetables.
2
Prep the potatoes: Halve or quarter the baby potatoes so they are bite-sized. In a bowl, toss potatoes with 1 tsp olive oil, 0.25 tsp salt, 0.25 tsp black pepper, and smoked paprika. Spread on one side of the baking tray.
3
Season the chickpeas: Pat the chickpeas dry with a paper towel. Toss with 0.5 tsp olive oil and ground cumin. Spread them on the other side of the baking tray, keeping them in a separate section from the potatoes.
4
Roast potatoes and chickpeas: Place the tray in the oven and roast for 10 minutes.
5
Add the chicken: After 10 minutes, remove the tray from the oven. Push the potatoes and chickpeas slightly to make space and add the marinated chicken strips in a single layer. Return the tray to the oven and roast for another 15–18 minutes, until the chicken is cooked through (no pink in the center), potatoes are tender, and chickpeas are lightly crisped.
6
Prepare the fresh veggies: While everything roasts, roughly chop the spinach, halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and chop the parsley.
7
Make the yogurt-tahini sauce: In a small bowl, whisk together 120 g Greek yogurt, tahini, 1 tsp lemon juice, minced garlic clove, 1 tbsp water, and 0.25 tsp salt until smooth. Add a little extra water if needed for a drizzly consistency.
8
Assemble the bowls: Divide the chopped spinach between two bowls. Top each with equal portions of roasted potatoes, chickpeas, and chicken.
9
Finish and serve: Scatter cherry tomatoes, cucumber, red onion, and parsley over each bowl. Drizzle generously with the yogurt-tahini sauce and serve warm.