Ingredients:

  • 4 boneless, skinless chicken thighs (about 600g / 1.3 lbs)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 (15-ounce) can chickpeas, drained and rinsed (425g)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 2 red bell peppers
  • 1 tablespoon olive oil (15 ml)
  • 1/4 cup olive oil (60 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon chopped fresh parsley (15 ml)
  • 1 tablespoon chopped fresh mint (15 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1 cup cooked quinoa or brown rice (185g)
  • 1 cucumber, diced
  • 1/2 cup crumbled feta cheese (57g)
  • Optional: Kalamata olives, chopped red onion

Instructions:

  1. Combine chicken with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Marinate while prepping other ingredients.
  2. Drizzle red peppers with olive oil and roast until skins are blackened and blistered. Place in a bowl, cover with plastic wrap, and let cool. Peel, seed, and slice.
  3. Toss chickpeas with olive oil, thyme, salt, and pepper. Spread on baking sheet alongside the chicken.
  4. Place chicken and chickpeas on the baking sheet. Bake until chicken is cooked through and chickpeas are slightly crispy.
  5. Whisk together olive oil, lemon juice, parsley, mint, garlic, salt, and pepper.
  6. Divide quinoa/rice among bowls. Top with chicken, chickpeas, roasted red peppers, cucumber, and feta. Drizzle with dressing and add any desired garnishes (olives, red onion).