NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp tahini

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.

• 3

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

• 4

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

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space for the chickpeas to crisp up.

• 7

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the broccoli edges are slightly charred.

• 8

  While roasting, whisk together the lemon juice, lemon zest, and tahini in a small bowl until smooth.

• 9

  Transfer the roasted chicken and veggie mixture to a bowl and drizzle with the lemon-tahini dressing before serving.