NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (rinsed and drained)

1 cup broccoli florets

1 medium red bell pepper, sliced

1 medium zucchini, sliced

1 medium lemon (zest and juice)

2 tbsp fresh parsley, chopped

1 tbsp extra virgin olive oil

1/2 cup nonfat Greek yogurt

1 large egg

1 tsp dried oregano

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F. Line a baking sheet with parchment paper.

• 2

  In a bowl, toss the rinsed chickpeas with 1/2 tbsp olive oil, dried oregano, salt, and pepper. Spread them out on half of the baking sheet.

• 3

  On the other half, combine broccoli florets, red bell pepper slices, and zucchini slices with the remaining olive oil, salt, and pepper.

• 4

  Roast both the chickpeas and vegetables for 20-25 minutes until the chickpeas turn crispy and the vegetables are tender with slight char edges.

• 5

  While roasting, zest the lemon and squeeze its juice into a small bowl; add chopped parsley and mix to create a citrus herb dressing.

• 6

  Poach the egg in simmering water for about 3-4 minutes until the white is set but the yolk remains soft.

• 7

  Assemble the bowl by layering the roasted chickpeas and veggies, drizzle with the lemon herb dressing, add a dollop of nonfat Greek yogurt, and gently place the poached egg on top.

• 8

  Finish with an extra sprinkle of parsley, a pinch of salt, and freshly ground pepper. Serve warm.