NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.25 cup quinoa

0.5 tbsp olive oil

1 cup broccoli florets

0.5 cup red bell pepper

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

2 tbsp Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized pieces.

• 3

  Rinse and drain the canned chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they achieve a crispy texture when roasted.

• 4

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

• 5

  Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to ensure everything is evenly coated.

• 6

  Spread the ingredients in a single layer on the prepared baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and the chickpeas are golden and crisp.

• 7

  While the bowl components are roasting, whisk together the Greek yogurt and lemon juice in a small ramekin until the sauce is smooth and pourable.

• 8

  Place the cooked quinoa in a serving bowl, top with the roasted chicken and vegetable mixture, and finish with a drizzle of the lemon-yogurt sauce.