NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

2 cups Kale (chopped)

1 tsp Olive Oil

1 tbsp Tahini

1/4 cup Chickpeas

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 400°F for roasting the chickpeas.

• 2

  Rinse and pat dry the chicken breast. Season both sides with salt, pepper, and smoked paprika.

• 3

  Heat a skillet over medium-high heat and add the chicken. Sear the chicken breast for about 3-4 minutes per side until golden, then finish cooking it through. Slice once slightly cooled.

• 4

  While the chicken is cooking, drain and rinse chickpeas. Toss them with a small drizzle of olive oil, salt, and smoked paprika, then roast on a baking sheet in the preheated oven for 15 minutes or until crisp.

• 5

  In a bowl, massage the kale with the remaining olive oil and a pinch of salt until tender. If desired, gently warm the kale in a pan for 1-2 minutes to soften slightly.

• 6

  For the dressing, whisk together tahini, lemon juice, minced garlic, and a splash of water to achieve a creamy consistency. Adjust seasoning with salt and pepper.

• 7

  Assemble the bowl by layering the massaged kale at the base, then add sliced chicken breast and roasted chickpeas on top. Drizzle with the creamy tahini dressing.

• 8

  Serve immediately and enjoy your healthy power bowl!