NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

1 medium Sweet Potato

1/2 cup cooked Quinoa

1/2 cup cooked Chickpeas

1 cup raw Spinach

1 tsp Olive Oil

Spices (Salt, Pepper, Paprika)

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Dice the sweet potato into uniform cubes, toss with a pinch of salt, pepper, and paprika, and spread them on a baking sheet.

• 3

  Rinse and drain the chickpeas. Pat dry and then toss them in a bowl with olive oil, salt, pepper, and a sprinkle of paprika.

• 4

  Place the chickpeas on a separate baking sheet.

• 5

  Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized, turning halfway through.

• 6

  Simultaneously, roast the chickpeas for 20-25 minutes until crispy, stirring once or twice to ensure even crisping.

• 7

  While the veggies are in the oven, season the chicken breast with salt, pepper, and paprika. Grill the chicken over medium-high heat for about 6-7 minutes per side or until internal temperature reaches 165°F. Let it rest, then slice into strips.

• 8

  Prepare the quinoa according to package instructions if not pre-cooked.

• 9

  In a bowl, layer the base of fresh spinach, then add cooked quinoa, roasted sweet potato, and crispy chickpeas. Top with the sliced grilled chicken.

• 10

  Serve warm and enjoy the harmonious blend of textures and flavors.