Lentil & Chicken Power Bowls

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
Description

These Lentil & Chicken Power Bowls are a wholesome, protein-packed meal featuring tender spiced chicken, hearty lentils, fresh vegetables, and a creamy yogurt dressing. Perfect for meal prep, healthy lunches, or satisfying dinners, this balanced bowl is nutritious, flavorful, and easy to customize for any season.

Ingredients
    For the Lentil Base
  • 1 cup dried brown or green lentils (rinsed and sorted)
  • 3 cups water
  • 0.5 tsp salt
  • 0.5 tsp turmeric powder
  • 1 bay leaf
    • For the Chicken
  • 500 g boneless skinless chicken breast or thighs
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 0.5 tsp coriander powder
  • 0.5 tsp black pepper
  • 1 tsp garlic paste
  • 1 tsp lemon juice
  • 0.75 tsp salt
    • For the Fresh Toppings
  • 1 cup cherry tomatoes (halved)
  • 1 medium cucumber (diced)
  • 0.5 red onion (thinly sliced)
  • 1 cup shredded carrots
  • 1 avocado (sliced)
  • 0.25 cup fresh parsley or cilantro (chopped)
    • For the Creamy Yogurt Dressing
  • 1 cup plain thick yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 small garlic clove (minced)
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp dried oregano or roasted cumin powder
Instructions
    Cook the Lentils
  1. 1
    Add rinsed lentils, water, salt, turmeric, and bay leaf to a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce to low heat and simmer uncovered for 20–25 minutes until tender but not mushy. Drain excess water if necessary and discard the bay leaf. Set aside.
    2. Marinate the Chicken
  2. 2
    In a bowl, combine olive oil, paprika, cumin, coriander powder, black pepper, garlic paste, lemon juice, and salt. Coat the chicken evenly with the marinade. Let it rest for at least 10–15 minutes (or up to 1 hour for deeper flavor).
    3. Cook the Chicken
  3. 3
    Preheat oven to 200°C. Place the marinated chicken on a lined baking tray. Roast for 18–22 minutes or until fully cooked and the internal temperature reaches 75°C.
  4. 4
    Alternatively, cook on a stovetop grill pan over medium heat for 5–7 minutes per side.
  5. 5
    Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
    6. Prepare the Dressing
  6. 6
    In a small bowl, whisk together yogurt, olive oil, lemon juice, garlic, salt, pepper, and oregano (or cumin). Mix until smooth and creamy. Adjust seasoning if needed.
    7. Prepare the Fresh Toppings
  7. 7
    While the chicken rests, chop the tomatoes, cucumber, onion, and herbs. Slice the avocado just before assembling to keep it fresh and vibrant.
    8. Assemble the Power Bowls
  8. 8
    Divide cooked lentils evenly into four bowls as the base.
  9. 9
    Top with sliced chicken.
  10. 10
    Arrange cherry tomatoes, cucumber, shredded carrots, red onion, and avocado neatly around the bowl.
  11. 11
    Drizzle generously with yogurt dressing.
  12. 12
    Finish with fresh parsley or cilantro.
  13. 13
    Serve immediately or store for meal prep.
Note

Meal Prep Tip: Store components separately for up to 4 days in airtight containers. Add avocado fresh before serving.

Make it Spicy: Add chili flakes or harissa to the chicken marinade.

Grain Addition: Add quinoa or brown rice under the lentils for extra carbs and energy.

Vegetarian Option: Replace chicken with roasted chickpeas or grilled tofu.

Low-Fat Option: Use low-fat yogurt and grill instead of roast with oil.

Storage: Keep refrigerated. Do not freeze assembled bowls, but cooked chicken and lentils can be frozen separately for up to 2 months.

Keywords: healthy, high-protein, meal prep, balanced bowl, easy dinner
Read it online: https://petitepanini.com/recipe/lentil-chicken-power-bowls/