YOUR SOLIN GENERATED RECIPE
Crispy Chickpea and Roasted Vegetable Bowl
Roasted chicken breast and chickpeas seasoned with smoky spices, served over a bed of tender sweet potatoes and charred broccoli florets.
INGREDIENTS
4 oz chicken breast
0.5 cup chickpeas
0.5 medium sweet potato
1 cup broccoli florets
0.5 tbsp olive oil
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp tahini
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with unbleached parchment paper.
Dice the chicken breast and sweet potato into uniform 1-inch cubes to ensure even roasting.
Rinse the canned chickpeas thoroughly and pat them very dry with a clean kitchen towel for maximum crunch.
In a large bowl, toss the chicken, chickpeas, sweet potato, and broccoli florets with olive oil, paprika, cumin, sea salt, and black pepper.
Spread the mixture in a single layer on the baking sheet and roast for 22 minutes until the chicken is cooked through and the vegetables are golden.
Divide into bowls and finish with a drizzle of creamy tahini for a boost of healthy fats.