NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp extra virgin olive oil

1 tsp tahini

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.

• 3

  In a large mixing bowl, combine the chicken cubes, chickpeas, broccoli florets, and chopped red bell pepper.

• 4

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

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces aren't overcrowded so they roast rather than steam.

• 7

  Roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas have developed a slight crisp.

• 8

  While the bowl base roasts, whisk together the tahini and lemon juice in a small ramekin, adding a splash of water if needed to reach a smooth, drizzling consistency.

• 9

  Divide the roasted chicken and veggie mixture into a bowl and finish by drizzling the zesty tahini sauce over the top.