NUTRITION

SERVINGS

INGREDIENTS

6 oz shrimp

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 cup greek yogurt

1 tsp lemon juice

1 tsp tahini

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a large bowl, toss the shrimp, chickpeas, broccoli florets, and diced bell pepper with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 3

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients aren't overcrowded so they roast properly.

• 4

  Roast for 12 to 15 minutes until the shrimp are pink and opaque and the broccoli edges are slightly charred and tender.

• 5

  While the bowl components roast, whisk together the Greek yogurt, lemon juice, and tahini in a small ramekin until the sauce is smooth and creamy.

• 6

  Transfer the roasted shrimp and vegetables to a serving bowl, drizzle with the lemon-tahini sauce, and garnish with fresh parsley.