High-Protein Chicken Caesar Bowls
Grilled chicken, crisp romaine, roasted chickpeas, and light Greek-yogurt Caesar dressing over quinoa—a high-protein twist on the American Caesar salad built for meal prep. Grill chicken to 165°F.
🛒Ingredients
- 1 1/4 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked quinoa
- 2 romaine hearts, chopped
- 1 can (15 oz) chickpeas, rinsed, dried, and roasted or air-fried crisp
- 1/2 cup plain nonfat Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon grated Parmesan
- 1 teaspoon Dijon mustard
- 1 teaspoon anchovy paste or Worcestershire (optional)
- 1 garlic clove, grated
🔧Kitchen Tools Needed
- Grill pan or skillet
- Sheet pan
- Whisk
- Meal-prep containers
- Thermometer
📝Instructions
- 1
Season chicken with oil, garlic powder, salt, and pepper. Grill or pan-sear until 165°F, 5–7 minutes per side. Rest; slice.
- 2
Roast chickpeas at 425°F for 20–25 minutes until crisp, or air-fry 12–15 minutes.
- 3
Whisk yogurt, lemon, Parmesan, Dijon, anchovy paste/Worcestershire, and garlic into dressing; thin with water if needed.
- 4
Assemble: quinoa base, romaine, sliced chicken, chickpeas. Pack dressing separately.
- 5
Refrigerate within 2 hours up to 3–4 days. Reheat chicken/quinoa to 165°F or serve chicken cold over cold greens.
🥗Nutrition Information
⚡Calories per serving: 440
🏷️Recipe Tags
❓Frequently Asked Questions
Crisp lettuce tip?
Wash and spin-dry romaine thoroughly; pack dressing separate until eating.
No anchovy?
Use Worcestershire or skip; dressing still tastes bright with lemon and Dijon.
More crunch?
Add toasted almonds or a few whole-grain croutons at serving.
Food safety?
Chicken to 165°F; keep dairy dressing cold; chill within 2 hours; reheat hot foods to 165°F.
