High-Protein Roasted Chickpea & Chicken Veggie Bowl
Looking for a healthy lunch or dinner that's quick, filling and packed with protein? This roasted chickpea and chicken veggie bowl is loaded with colourful vegetables, crunchy chickpeas and a creamy lemon tahini dressing. It's perfect for supporting muscle recovery, healthy weight loss or simply enjoying a nutritious meal that's full of flavour.
Serves: 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
For the bowl
2 chicken breasts (around 250g), sliced after cooking (Want to make it vegetarian? Simply swap the chicken for 200g tofu and keep the edamame for a delicious plant-based protein boost.)
1 x 400g tin chickpeas, drained and rinsed
1 red pepper, chopped
1 courgette, chopped
1 small red onion, cut into wedges
150g broccoli florets
150g edamame beans (frozen is fine)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic granules
½ tsp ground cumin
Salt and black pepper
Lemon Tahini Dressing
2 tbsp tahini
Juice of 1 lemon
1 garlic clove, crushed
1–2 tbsp cold water
Salt and black pepper
Method
Preheat your oven to 200°C (180°C fan).
Add the chickpeas, pepper, courgette, onion and broccoli to a baking tray. Drizzle with olive oil and season with smoked paprika, garlic granules, cumin, salt and pepper.
Roast for 20–25 minutes, turning halfway through.
Meanwhile, season the chicken with a little salt and pepper and cook in a frying pan for around 5–6 minutes each side, until cooked through. Slice into strips.
Cook the edamame according to the packet instructions (usually 3–4 minutes).
Whisk together the tahini, lemon juice, garlic and water until smooth. Add a little extra water if needed to reach your preferred consistency.
Divide the roasted vegetables between two bowls. Top with the sliced chicken and edamame, then drizzle generously with the lemon tahini dressing.
Nutrition (Approx. Per Serving)
Calories: 520 kcal
Protein: 45g
Carbohydrates: 42g
Fat: 18g
Fibre: 12g