Greek Chicken Bowl with Tzatziki, Chickpeas, and Feta: A Mediterranean Feast in a Bowl

In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Toss to coat the chicken evenly.
Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
Prepare the Chickpeas:

Preheat your oven to 400°F (200°C).
Spread the drained and rinsed chickpeas on a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with ground cumin, paprika, salt, and pepper. Toss to coat evenly.
Roast the chickpeas in the oven for 20-25 minutes, or until they’re crispy and golden, shaking the pan halfway through the cooking time. Set aside.
Make the Tzatziki Sauce:

In a bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, and fresh dill. Stir to combine.
Season with salt and pepper to taste. Adjust the consistency by adding a little water if needed. Set aside in the fridge.
Cook the Chicken:

Preheat a grill pan or outdoor grill over medium-high heat.
Grill the marinated chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and is cooked through.
Remove from the grill and let it rest for 5 minutes before slicing into thin strips.
Assemble the Bowl:

In bowls, start with a base of quinoa or brown rice.
Top with sliced grilled chicken, roasted chickpeas, cherry tomatoes, red onion, kalamata olives, and crumbled feta cheese.
Spoon a generous amount of tzatziki sauce on top, and garnish with fresh parsley, if desired.
Serve:

Serve the Greek Chicken Bowl immediately with extra lemon wedges on the side for a burst of freshness.
Serving and Storage Tips