NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tsp olive oil

0.25 tsp chili powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

0.25 whole avocado

0.25 cup nonfat Greek yogurt

1 tbsp lime juice

1 tsp fresh cilantro

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 a satisfyingly crispy texture.

• 3

  Cut the chicken into bite-sized pieces and toss in a bowl with the chickpeas, olive oil, chili powder, cumin, salt, and pepper.

• 4

  Spread the mixture in a single layer on the baking sheet and roast for 20 minutes until the chicken is cooked through and chickpeas are golden.

• 5

  While the chicken roasts, whisk together the Greek yogurt, lime juice, and chopped cilantro in a small bowl until smooth.

• 6

  Place the baby spinach in a serving bowl and top with the warm roasted chicken, crispy chickpeas, and sliced avocado.

• 7

  Finish by drizzling the creamy lime-yogurt dressing over the bowl and serve immediately.