NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas, drained and rinsed

0.5 cup zucchini, diced

0.5 cup red bell pepper, diced

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain Greek yogurt

1 tbsp fresh parsley, chopped

PREPARATION

• 1

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

• 2

  Pat the chickpeas completely dry with a paper towel and toss them on the baking sheet with 0.25 tbsp of olive oil, the smoked paprika, and a pinch of the sea salt.

• 3

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and slightly crispy.

• 4

  While the chickpeas roast, heat the remaining 0.25 tbsp of olive oil in a large non-stick skillet over medium-high heat.

• 5

  Season the diced chicken breast with garlic powder, sea salt, and black pepper, then sauté in the skillet until cooked through and lightly browned, about 6-8 minutes.

• 6

  Add the diced zucchini and red bell peppers to the skillet with the chicken and sauté for an additional 4-5 minutes until the vegetables are tender-crisp.

• 7

  In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth to create a zesty cream sauce.

• 8

  Assemble the bowl by combining the sautéed chicken and vegetable mixture with the roasted chickpeas, then drizzle with the lemon-yogurt dressing and garnish with fresh parsley.