Crunchy Chickpea Chicken Quinoa Bowl

Another one of my favorite quinoa bowls is this Lemon Pepper Chicken & Broccoli Bowl. Save it for later and try it out and let me know what you think.

Ingredients (2 servings):

• 1 cup quinoa (uncooked, ~185g)

• 1 can chickpeas (15 oz), drained & rinsed

• 2 tsp olive oil (instead of sprays + sauté + air fry)

• 2 cups broccoli florets (~150g)

• 10 oz chicken breast, diced

• 1 tsp lemon pepper seasoning

• 2 garlic cloves, minced

• 2 tbsp tahini

• 3 tbsp water

• 1 tsp honey

• Juice of ½ lemon

• ½ avocado, cubed

• Salt & black pepper, to taste

• Dash chili powder

Instructions:

1. Cook Quinoa

• Rinse quinoa under cold water.

• Cook according to package instructions (usually 2 cups water per 1 cup quinoa).

• Fluff with a fork and set aside.

• Roast Chickpeas

  • Preheat oven to 425°F (220°C).

  • Spread drained chickpeas on a baking tray lined with parchment paper.

  • Spray lightly with olive oil and season with salt, black pepper, and chili powder.

  • Roast for 25 minutes, turning halfway, until golden and crispy.

• Sauté Broccoli

  • Heat 1 tbsp olive oil in a skillet over medium heat.

  • Add minced garlic and broccoli florets.

  • Season with a pinch of salt and cook 5–7 minutes until tender-crisp.

• Cook Chicken

  • Toss diced chicken with 1 tsp olive oil, lemon pepper seasoning, and a pinch of salt.

  • Air fry at 375°F for 12–15 minutes, shaking halfway, until fully cooked and golden.

  • (Alternatively, pan-sear in a skillet if you don’t have an air fryer.)

• Make the Sauce

  • In a small bowl, whisk together tahini, water, honey, and lemon juice until smooth.

  • Adjust consistency with more water if needed.

• Assemble the Bowl

  • Start with a base of quinoa.

  • Add crispy chickpeas, sautéed broccoli, and cooked chicken.

  • Drizzle generously with tahini lemon sauce.

  • Finish with fresh cubed avocado on top.

Macros:

• Calories: ~698

• Protein: ~61 g

• Carbs: ~70 g

• Fat: ~20 g