🥗 Fresh Chicken Power Bowl

Servings

4 servings

Quick Stats

⏱ 25–30 mins • 💪 High Protein • 🍽 Base: 4 servings

Ingredients

• 450g cooked shredded chicken
• 2 cups cooked quinoa
• 1 can chickpeas, drained and rinsed
• 1 Lebanese cucumber, diced
• 2 tomatoes, diced
• 0.5 red onion, finely diced
• 120g feta, crumbled
• 2 tbsp capers
• 0.5 cup pumpkin seeds
• 0.75 cup pomegranate arils
• 0.5 cup flat-leaf parsley, chopped
• 0.25 cup mint leaves, chopped

Dressing

• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1.5 tbsp wholegrain or Dijon mustard
• 1 tbsp honey
• 0.5 tsp salt (adjust to taste)
• 0.5 tsp black pepper

Method

1. Build the base:
   In a large bowl combine shredded chicken, quinoa, chickpeas, cucumber, tomato and red onion.
2. Add texture:
   Fold through feta, capers, pumpkin seeds, pomegranate, parsley and mint.
3. Whisk dressing:
   In a small bowl whisk olive oil, lemon juice, mustard, honey, salt and pepper until emulsified.
4. Toss and adjust:
   Pour dressing over salad and toss gently. Taste and adjust lemon, salt or honey to balance acidity and sweetness.
5. Serve chilled:
   Serve immediately or chill for 20 minutes so the flavours meld.

Key Nutrients & Benefits

High-protein chicken and chickpeas support satiety and recovery, quinoa adds complete plant protein, pumpkin seeds bring healthy fats and magnesium, and herbs plus pomegranate add freshness and antioxidants.

Macros (approx per serve)

• Calories: 500–620 kcal
• Protein: 35–45g
• Carbs: 30–45g
• Fats: 20–30g

Smart Swaps & Variations

• No quinoa - Use couscous or brown rice.
• More crunch - Add toasted almonds or walnuts.
• Dairy-free - Skip feta and add extra capers plus lemon zest.
• Extra greens - Fold through spinach or rocket before serving.