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Yogurt Marinated Chicken Bowls with Crispy Chickpeas

This Little Goat went to India
  • This Little Goat went to India


4 servings


35 minutes

active time

15 minutes


4 Tbsp extra virgin olive oil, divided 

2 Tbsp fresh lemon juice 

3 cloves garlic, minced 

2 1/4 tsp This Little Goat went to India, divided  

Kosher salt 

1 1/2 - 2 lb. boneless, skinless chicken thighs, cut into 1-inch cubes

1/2 cup plain Greek yogurt

1 15-ounce can chickpeas, drained, rinsed and dried well 

1 large red bell pepper, cut into thin strips

2 cups cooked quinoa

2 Persian cucumbers, thinly sliced 

1/2 small red onion, thinly sliced

1/2 cup crumbled feta cheese

1/2 cup pitted Kalamata olives, halved


Preheat oven to 425 degrees.

In a large bowl, whisk together 2 Tbsp olive oil, lemon juice, garlic, 2 tsp India spice and 1 tsp kosher salt. Add the chicken and mix until well coated. Set aside to marinate.

In a small bowl, whisk the yogurt with 1 tsp olive oil and remaining ¼ tsp India spice. Season to taste with salt and refrigerate, allowing the flavors to meld, until ready to serve.

Spread chickpeas and pepper onto a baking sheet and toss with remaining 1 tablespoon of olive oil and a pinch of kosher salt. Nestle the chicken in an even layer among the vegetables. Bake for 20-25 minutes, flipping once halfway through, until the chicken is cooked through and chickpeas are crispy. Remove from oven and let cool slightly.

Divide quinoa into bowls and top with chicken, crispy chickpeas and peppers. Finish with cucumber, red onion, feta, olives and a drizzle of India-spiced yogurt.

Goat Note: soaking red onion in cold water for at least 10 minutes before serving will help reduce the bitterness.

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