NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup cooked quinoa

1 tsp olive oil

0.25 cup non-fat Greek yogurt

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

0.25 cup cherry tomatoes

0.25 cup cucumber

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken breast and chickpeas dry with a paper towel to ensure a crisp roast.

• 3

  Toss the chicken and chickpeas on the tray with olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Roast for 18-20 minutes until the chicken reaches an internal temperature of 165°F and chickpeas are slightly crunchy.

• 5

  While roasting, prepare the sauce by whisking the Greek yogurt, lemon juice, and chopped fresh parsley in a small bowl.

• 6

  Slice the roasted chicken into bite-sized strips.

• 7

  Build the bowl by layering the fresh spinach and cooked quinoa, then topping with the roasted chicken and chickpeas.

• 8

  Add the halved cherry tomatoes and diced cucumber, then finish with a generous drizzle of the zesty lemon-yogurt sauce.