NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tsp olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

0.5 cup cucumber

0.25 cup cherry tomatoes

0.5 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Pat the chickpeas completely dry with a paper towel, then toss them with olive oil, smoked paprika, garlic powder, and half of the sea salt and black pepper.

• 3

  Spread the chickpeas on a baking sheet and roast for 20-25 minutes until golden and crispy.

• 4

  Season the chicken breast with the remaining sea salt and black pepper, then grill or pan-sear for 6-7 minutes per side until fully cooked.

• 5

  In a large bowl, massage the chopped kale with half of the lemon juice for 1-2 minutes until the leaves are softened and dark green.

• 6

  Slice the cooked chicken into thin strips.

• 7

  Assemble the bowl by placing the massaged kale at the base and topping it with the roasted chickpeas, sliced chicken, cucumber, and cherry tomatoes.

• 8

  Whisk the tahini with the remaining lemon juice and a tablespoon of warm water until smooth, then drizzle the dressing over the bowl before serving.