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Mediterranean Chickpea & Chicken Pita Bowls

Serves 4 (one bowl with one pita)

35 min prep/cook; plus cooling for cold packing (total not specified)

Ingredient allergen flags: Milk; Wheat

Check actual labels and cross-contact. Allergen guidance and swaps

Lemon-garlic chicken and chickpeas sit beside cool cucumber-yogurt sauce and pita.

AI-generated illustration of Mediterranean Chickpea & Chicken Pita Bowls, showing the base recipe

Ingredients

  • 1 lb (450 g) raw chicken breast, cut into strips
  • 1 can chickpeas, drained/rinsed (255 g)
  • 4 whole-wheat pitas (60 g each)
  • 1 cup (240 g) nonfat Greek yogurt
  • 1 medium cucumber (200 g), diced with peel
  • 2 Tbsp (30 g) lemon juice
  • 1 Tbsp (13.5 g) olive oil
  • 1 clove (3 g) garlic, minced
  • 1 tsp (2.1 g) ground cumin

Method

  1. Heat oil in a skillet; add chicken and cumin and cook 10-15 minutes, turning, until the thickest strips reach 165°F. Refrigerate promptly in a shallow container if packing cold.
  2. Mix yogurt, cucumber, lemon and garlic. Season with salt and pepper to taste. Divide sauce, chickpeas and cooked chicken among four bowls; pack pita separately. Keep all perishable parts cold.

Allergy / dietary substitutions

Wheat: use a labeled wheat-free pita (check for egg, soy and other ingredients). Milk: use tolerated plain soy yogurt (adds soy) or a suitable coconut yogurt (adds coconut); check the complete label.

Training-day additions

Add another pita (adds wheat with the base pita) or extra chickpeas (no tracked allergens added).

Store / pack

Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days. Pack cold with two ice sources; see Keep good food safe. Assembly does not restart the cooked chicken storage clock.

Approximate nutrition / serving

460 kcal · Protein 42 g · Carbohydrate 53 g · Fat 9 g

Approximate per serving of the base recipe; add-ons and swaps are excluded. See How the estimates are made.

Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.

Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.

Check the actual product label for your allergens.

Safety: food-safety basics · Allergies: allergen guidance · nutrition method.

How the nutrition estimates are made

Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.

One ingredient, one weighed amount

The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.

The calculation

For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.

What can change the result

Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.

What the estimate does not claim

Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.

Sources and ingredient records
  • 1 lb (450 g) raw chicken breast, cut into strips — USDA SR Legacy FDC 171077; 450 edible g
  • 1 can chickpeas, drained/rinsed (255 g) — USDA SR Legacy FDC 173801; 255 edible g
  • 4 whole-wheat pitas (60 g each) — USDA SR Legacy FDC 174916; 240 edible g
  • 1 cup (240 g) nonfat Greek yogurt — USDA SR Legacy FDC 170894; 240 edible g
  • 1 medium cucumber (200 g), diced with peel — USDA SR Legacy FDC 168409; 200 edible g
  • 2 Tbsp (30 g) lemon juice — USDA SR Legacy FDC 167747; 30 edible g
  • 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
  • 1 clove (3 g) garlic, minced — USDA SR Legacy FDC 171325; 3 edible g
  • 1 tsp (2.1 g) ground cumin — USDA SR Legacy FDC 170923; 2.1 edible g
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