NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.25 cup plain Greek yogurt

1 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and cut it into bite-sized cubes.

• 3

  In a large mixing bowl, combine the chicken, chickpeas, broccoli florets, and chopped bell pepper.

• 4

  Drizzle the mixture with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing until evenly coated.

• 5

  Spread the ingredients in a single layer on the prepared baking sheet and roast for 18-20 minutes until the chicken is cooked through and the chickpeas are slightly crisp.

• 6

  While the bowl base roasts, whisk together the Greek yogurt and lemon juice in a small bowl, adding a teaspoon of water at a time until it reaches a drizzling consistency.

• 7

  Transfer the roasted chicken and vegetables to a serving bowl, drizzle with the creamy lemon sauce, and garnish with fresh parsley.