Greek-Style Chicken and Chickpea Bowls

Fast Greek-style bowls pair skillet-seared chicken, chickpeas, greens, and warm microwaveable grains with hummus and a bright lemon-herb dressing.

20 min

4 servings

Four Greek-style bowls hold sliced chicken, brown rice, chickpeas, greens, tomatoes, cucumber, and hummus.

Ingredients

1 1/4 lb chicken tenders or thin chicken cutlets

1 (15 oz) can canned chickpeas

1 pint cherry tomatoes, halved

1 Persian cucumber, thinly sliced

1/2 cup store-bought hummus

2 (8.5 oz) pouches microwaveable brown rice or grains

2 tbsp extra-virgin olive oil

1 tsp kosher salt

1/2 tsp black pepper

1 lemon

1 tsp dried oregano

Equipment

Large serving bowl · Large skillet · Tongs · Knife and cutting board · Instant-read thermometer

Buy the fast components

Choose thin chicken cutlets or tenders, prewashed greens, and microwaveable grains; those choices keep the meal within its 20-minute window.

Pita option

Swap warm pita for the microwaveable grains if you prefer, and tear it directly at the table instead of using another knife.

Make the dressing

01. Whisk the lemon juice, 1 tbsp oil, oregano, 1/2 tsp salt, and 1/4 tsp pepper in the bowl that will hold the salad; this avoids a separate dressing container.

02. Dry and season the chicken with the remaining salt and pepper so it browns rather than steams in the skillet.

Cook and chop

03. Sear the chicken in the remaining oil over medium-high heat for 3 to 4 minutes per side, checking the thickest piece for 165 F.

04. While it cooks, rinse the chickpeas and cut only the tomatoes and cucumber directly into the dressing bowl to keep cleanup small.

Toss and warm

05. Toss the bagged greens, chickpeas, tomatoes, and cucumber until lightly dressed; add the greens last so they stay crisp.

06. Warm the microwaveable grains as directed on the pouch while the chicken completes its last minutes in the skillet.

Finish the bowls

07. Rest the chicken for 2 minutes, then slice across the grain for tender bite-size pieces.

08. Divide grains, dressed salad, chicken, and hummus among four bowls, using any dressing left in the bowl as the final drizzle.