📖 Instructions

1. Prep the Chicken: In a medium bowl, combine 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes) with 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 cloves garlic (minced), 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Make sure the chicken is well coated with the marinde. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it becomes!
2. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
3. Roast the Chicken: Spread the marinated chicken in a single layer on the prepared baking sheet. Roast for 15-20 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Internal temperature should reach 165°F (74°C).
4. Prepare Chickpeas: While the chicken is roasting, rinse and drain one 15-ounce can of chickpeas. Pat them dry with paper towels.
5. Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped fresh parsley, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasonings as needed. Don't be afraid to add a pinch of red pepper flakes for a little kick!
6. Assemble the Bowls: Divide the roasted chicken and chickpeas evenly among four bowls. Drizzle each bowl with the lemon vinaigrette.
7. Add Toppings (Optional): Top each bowl with any desired toppings, such as crumbled feta cheese, sliced avocado, chopped cucumber, cherry tomatoes, or a sprinkle of fresh herbs. I always add a dollop of plain Greek yogurt for extra creaminess!
8. Serve Immediately: Serve the Lemon Herb Chicken and Chickpea Bowls immediately. These bowls are best enjoyed fresh!