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

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized pieces and slice the red bell pepper into thin strips.

• 3

  Rinse and drain the chickpeas, then pat them completely dry with a paper towel to ensure they get crispy.

• 4

  In a large bowl, toss the chicken, chickpeas, broccoli florets, and bell peppers with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

• 6

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the chickpeas are slightly golden.

• 7

  While roasting, whisk together the Greek yogurt, lemon juice, and lemon zest in a small bowl to create the zesty drizzle.

• 8

  Transfer the roasted chicken and vegetables to a bowl and finish by drizzling the lemon-yogurt sauce over the top.