Mediterranean-Inspired Chicken Power Bowls

Looking for something REALLY GOOD and a little different to make this week?

Ingredients:

• 1 x 12 oz jar of roasted red peppers, drained

• 3 Tbsp avocado oil, divided

• 3 or 4 fresh cloves garlic, pressed

• 1 Tbsp smoked paprika

• 2 tsp ground cumin

• Pink Himalayan sea salt and ground black pepper, to taste

• 1 1/2 lbs ground chicken

• 1 x 15 oz can chickpeas, rinsed

• 1 Tbsp dried oregano

• 2 large cucumbers, chopped

• 2 cups cherry tomatoes, halved

• 1 red onion, thinly sliced

• 1/2 cup crumbled feta or dairy-free cheese

• 1/2 cup Kalamata olives, chopped

• 1 handful fresh parsley, chopped

Instructions:

1. In a food processor add the roasted red peppers, 2 Tbsp avocado oil, fresh garlic cloves to taste, paprika and cumin.

2. Process until smooth, taste test, then season with sea salt and pepper to your taste, and pulse a few more times to combine well.

3. Heat your remaining tablespoon of olive oil in a large skillet over medium-high heat.

4. Cook the ground chicken until golden brown and cooked through, stirring with a wooden spoon and breaking it up as you go.

5. Stir in the chickpeas, dried oregano and season to your taste with sea salt and freshly ground pepper if desired.

6. Allow it to cool in the pan while assembling your meal prep bowls.

7. Divide your chopped cucumber, tomatoes, onion, feta and olives equally among four meal prep containers.

8. Top equally with your chicken and chickpea mixture, then drizzle with your roasted red pepper sauce as desired, and garnish with chopped, fresh parsley.

9. Refrigerate for up to three days.

10. Enjoy cold or room temperature.