NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

1.5 cup cauliflower florets

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup plain greek yogurt

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and break the cauliflower into small bite-sized florets.

• 3

  In a large mixing bowl, combine the chicken, cauliflower, and chickpeas with the olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the mixture evenly across the baking sheet, ensuring it is in a single layer for even browning.

• 5

  Roast for 20 to 22 minutes, flipping the ingredients halfway through, until the chicken is cooked through and the cauliflower has golden, charred edges.

• 6

  In a small bowl, whisk the Greek yogurt and lemon juice together until the dressing is smooth and pourable.

• 7

  Plate the roasted chicken and vegetables, then finish with a drizzle of the zesty yogurt sauce and a sprinkle of fresh parsley.