protein power bowls - Plan to Eat

Position racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with parchment paper.In large bowl, stir together vinegar, cumin, orange zest, orange juice, garlic powder, paprika, salt and cayenne pepper. Whisk in oil. Add chickpeas; toss to coat. Using slotted spoon, transfer chickpeas to 1 prepared pan, letting excess oil drip back into bowl (don’t wash bowl). Roast on top rack for 10 minutes.Meanwhile, cut zucchini in half lengthwise; cut crosswise into 1/2-inch thick pieces. Cut red onion in half lengthwise; thickly slice. In same bowl, toss together zucchini, red onion, tomatoes and red peppers. Transfer zucchini mixture to 1 side of second prepared pan.In same bowl, add chicken; turn to coat. Transfer chicken to prepared pan alongside zucchini mixture.Roast on bottom rack, stirring zucchini mixture and chickpeas halfway through, until instant-read thermometer inserted in thickest part of chicken reads 165°F and chickpeas are crunchy, 15 to 18 minutes. Remove both pans from oven.Thinly slice chicken. Divide spinach, zucchini mixture, chicken, chickpeas and olives among bowls; top with tzatziki.