NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned Chickpeas

1 medium Bell Pepper

1 small Zucchini

1 portion Red Onion (approx. 30g)

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F (220°C).

• 2

  In a small bowl, mix the cumin, paprika, garlic powder, salt, and pepper.

• 3

  Pat the chicken breast dry and coat it evenly with the spice blend.

• 4

  Place the chicken on a lightly greased or parchment-lined baking sheet. Roast in the oven for about 20-25 minutes or until cooked through, turning once halfway if desired.

• 5

  While the chicken is baking, chop the bell pepper, zucchini, and red onion into bite-size pieces.

• 6

  In a mixing bowl, toss the vegetables with olive oil, a pinch of salt, and a little extra paprika if desired. Spread them out on another baking sheet.

• 7

  Roast the vegetables in the oven for about 15-20 minutes until tender and slightly charred.

• 8

  Heat the chickpeas briefly in a small saucepan or microwave until warm, seasoning with a pinch of salt and pepper.

• 9

  Slice the cooked chicken breast and assemble your bowl by layering the roasted chicken, vegetables, and chickpeas.

• 10

  Finish with an extra drizzle of olive oil or a squeeze of lemon if desired. Serve warm and enjoy!