NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 medium bell pepper

1 medium zucchini

0.5 tbsp olive oil

1 tbsp lemon juice

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a kitchen towel to ensure they get crispy.

• 3

  Slice the bell pepper and zucchini into bite-sized pieces.

• 4

  In a bowl, toss the chickpeas, peppers, and zucchini with half of the olive oil, garlic powder, smoked paprika, salt, and pepper.

• 5

  Spread the vegetables and chickpeas in a single layer on the baking sheet and roast for 20-25 minutes until the chickpeas are golden and crisp.

• 6

  While the vegetables roast, season the chicken breast with the remaining spices and pan-sear in the remaining olive oil over medium-high heat for 6-7 minutes per side until cooked through.

• 7

  Allow the chicken to rest for 5 minutes before slicing it into strips.

• 8

  Assemble the bowl by layering the roasted vegetables and chickpeas, topping with the sliced chicken, and drizzling with fresh lemon juice.