NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.25 cup chickpeas

0.25 cup cooked quinoa

1 cup kale

0.5 cup cucumber

2 medium radishes

0.5 tbsp tahini

1 tsp lemon juice

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a towel to ensure maximum crispiness.

• 3

  Toss the chickpeas with the extra virgin olive oil and smoked paprika, then roast for 20 minutes until crunchy.

• 4

  Season the chicken breast with garlic powder, sea salt, and black pepper, then sear in a hot skillet for 6-7 minutes per side until golden and cooked through.

• 5

  Place the chopped kale in a bowl and massage it with half of the lemon juice for 1 minute until the leaves soften and turn bright green.

• 6

  In a small ramekin, whisk the tahini with the remaining lemon juice and a teaspoon of water until it reaches a velvety, pourable consistency.

• 7

  Assemble the bowl by placing the cooked quinoa and massaged kale at the base.

• 8

  Slice the chicken into strips and arrange it on top along with the roasted chickpeas, sliced cucumber, and radishes.

• 9

  Finish by drizzling the creamy tahini dressing over the entire bowl and serve immediately.