NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 cup plain Greek yogurt

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Cut the chicken breast into bite-sized cubes and chop the red bell pepper into 1-inch pieces.

• 4

  Place the chicken, chickpeas, broccoli florets, and bell peppers on the prepared baking sheet.

• 5

  Drizzle with olive oil and sprinkle with smoked paprika, sea salt, and black pepper, tossing well to coat everything evenly.

• 6

  Spread the mixture into a single layer and roast for 20 to 25 minutes, or until the chicken is cooked through and the chickpeas are golden.

• 7

  While the bowl base roasts, whisk together the Greek yogurt, lemon juice, and garlic powder in a small bowl until smooth.

• 8

  Divide the roasted chicken and veggie mixture into bowls and drizzle the creamy lemon-garlic sauce over the top before serving.