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



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


  • Iron 39
  • Folate 92
  • Calcium 18
  • Vitamin A 81
  • Vitamin C 310
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Protein Power Bowls