Protein Power Bowls Protein Power Bowls

Protein Power Bowls | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

Watching your sodium intake? Omit the Kalamata olives and salt.

  • Prep time 25 minutes
  • Total time 30 minutes
  • Portion size 4 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon ground cumin
  • 2 teaspoons grated orange zest
  • 1 tablespoon orange juice
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1 can (540 mL) no-salt-added chickpeas , drained, rinsed and patted dry
  • 1 large zucchini
  • 1 small red onion
  • 16 cherry tomatoes
  • 2 small sweet red or yellow peppers , seeded and coarsely chopped
  • 2 boneless skinless chicken breasts
  • 4 cups packed baby spinach
  • 1/2 cup pitted Kalamata olives , halved
  • 1 cup tzatziki

Method

Position racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.

In large bowl, stir together vinegar, cumin, orange zest, orange juice, garlic powder, paprika, salt and cayenne pepper. Whisk in oil. Add chickpeas; toss to coat. Using slotted spoon, transfer chickpeas to 1 prepared pan, letting excess oil drip back into bowl (don’t wash bowl). Roast on top rack for 10 minutes.

Meanwhile, cut zucchini in half lengthwise; cut crosswise into 1/2-inch thick pieces. Cut red onion in half lengthwise; thickly slice. In same bowl, toss together zucchini, red onion, tomatoes and red peppers. Transfer zucchini mixture to 1 side of second prepared pan. 

In same bowl, add chicken; turn to coat. Transfer chicken to prepared pan alongside zucchini mixture.

Roast on bottom rack, stirring zucchini mixture and chickpeas halfway through, until instant-read thermometer inserted in thickest part of chicken reads 165°F and chickpeas are crunchy, 15 to 18 minutes. Remove both pans from oven.

Thinly slice chicken. Divide spinach, zucchini mixture, chicken, chickpeas and olives among bowls; top with tzatziki. 

Nutritional facts Per serving: about

  • Fibre 10 g
  • Sodium 1306 mg
  • Sugars 12 g
  • Protein 38 g
  • Calories 552
  • Total fat 26 g
  • Potassium 1264 mg
  • Cholesterol 80 mg
  • Saturated fat 21 g
  • Total carbohydrate 46 g

%RDI

  • Iron 39
  • Fibre 0.0
  • Folate 92
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 18
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 81
  • Vitamin C 310
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Protein Power Bowls

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