NUTRITION

SERVINGS

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Chickpeas (canned, drained)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 teaspoons Olive Oil

1 Garlic Clove

1 tablespoon Lemon Juice

1 teaspoon Ground Cumin

1 teaspoon Smoked Paprika

1 teaspoon Turmeric

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, turmeric, salt, and pepper to create the marinade.

• 3

  Place the chicken breast in a shallow dish and coat evenly with the marinade. Let it sit for at least 15 minutes to absorb the flavors.

• 4

  Meanwhile, chop the red bell pepper, zucchini, and red onion into bite-size pieces. Toss the vegetables with the remaining 1 teaspoon of olive oil, salt, and pepper.

• 5

  Spread the vegetables on a baking sheet and roast in the preheated oven for about 20 minutes, or until tender and slightly charred.

• 6

  While the vegetables are roasting, grill or pan-sear the marinated chicken breast over medium-high heat for about 5-7 minutes per side, ensuring it is cooked through.

• 7

  Slice the cooked chicken and assemble your bowl by placing the roasted vegetables and chickpeas as a base, then topping with the sliced chicken.

• 8

  Drizzle any remaining juices from the chicken over the bowl and serve warm.