NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.25 cup Greek yogurt

1 tbsp tahini

1 tsp lemon juice

1 tsp olive oil

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast and chickpeas very dry with paper towels to ensure they roast properly rather than steam.

• 3

  Cut the chicken into bite-sized cubes and place them on the baking sheet along with the chickpeas and broccoli florets.

• 4

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

• 5

  Toss everything together until evenly coated, then spread into a single layer and roast for 20-22 minutes.

• 6

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

• 7

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