NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Red bell pepper

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

0.25 cup Non-fat Greek yogurt

1 tbsp Fresh lemon juice

1 tsp Tahini

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they crisp up in the oven.

• 3

  Cut the chicken breast into bite-sized cubes and slice the red bell pepper into thin strips.

• 4

  Place the chicken, chickpeas, broccoli florets, and bell pepper onto the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika.

• 6

  Toss everything thoroughly to ensure an even coating of oil and spices, then spread into a single layer.

• 7

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crunchy.

• 8

  While the tray roasts, whisk together the Greek yogurt, lemon juice, and tahini in a small bowl until smooth.

• 9

  Transfer the roasted chicken and vegetables to a serving bowl and drizzle the creamy lemon-tahini sauce over the top.