Acropolis Bowl

Greek chicken, crispy chickpeas and rice with tzatziki, cucumber, tomato and feta.

Cook time: ~30 min (est.) · Serves: 1 · Calories: ~545 · Protein: ~56 g · Fiber: ~8 g · Cost: not tracked · Cleanup: Ninja grill plate, one skillet, one bowl

Rating: ★★★★★

Ingredients

• 1/2 cup cooked 365 Organic Thai Jasmine rice (100 cal, 2 g protein)
• 1/2 cup 365 Organic Garbanzo Beans, rinsed (120 cal, 7 g protein)
• 1 tsp olive oil (40 cal)
• 6 oz Pine Manor boneless skinless chicken breast, raw (180 cal, 39 g protein)
• About 1 cup cucumber and Campari tomatoes, chopped (25 cal, 1 g protein)
• 1/4 cup 365 Organic Nonfat Plain Greek Yogurt (33 cal, 5.3 g protein)
• 2 tbsp feta, crumbled (37 cal, 2 g protein)
• Oregano, garlic powder, dill, a pinch of salt, lemon, hot sauce, to taste (~8 cal)

Instructions

1. Start the rice.
2. Grill the chicken on the Ninja with oregano, garlic powder and lemon. Cook until the thickest piece reaches 165°F, then rest it before slicing.
3. Pat the chickpeas bone dry. Crisp them in a skillet with the olive oil over medium-high, 6 to 8 minutes, shaking now and then. Season with oregano, garlic powder and a pinch of salt in the last 30 seconds.
4. Make the tzatziki in the measuring cup: stir a pinch of dill, garlic powder, salt and a squirt of lemon into the yogurt, then add about 2 tbsp of cucumber squeezed dry.
5. Quarter the Campari tomatoes and chunk the rest of the cucumber.
6. Bowl the rice and chickpeas. Add the chicken, cucumber and tomato. Top with tzatziki and feta.

Canned chickpeas are already cooked. Crisping is for texture. Built to spec, no olives.

Every Greek god needed a bowl, and this one takes it on the chin with crispy chickpeas and a little tzatziki.