Mediterranean Grilled Chicken Buddha Bowl

1.Preheat the grill to medium-high heat.

2.In a small bowl, mix 1 tablespoon olive oil, dried oregano, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.

3.Grill the chicken for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let rest for 5 minutes before slicing.

4.In a medium bowl, combine chickpeas, lemon juice, red wine vinegar, honey, and 1/4 cup extra virgin olive oil. Season with salt and pepper, and toss to coat. Let marinate for at least 10 minutes.

5.In a large bowl, combine chopped kale, cherry tomatoes, cucumber, mozzarella cheese, and Kalamata olives.

6.Add the marinated chickpeas to the vegetable mixture and toss gently to combine.

7.Divide the vegetable and chickpea mixture into serving bowls.

8.Top each bowl with slices of grilled chicken.

9.Garnish with fresh parsley before serving.