NUTRITION

SERVINGS

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Canned Chickpeas

1/4 cup Cooked Quinoa

1 tsp Tahini

1 cup Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Drain and rinse the chickpeas, then pat them completely dry with a paper towel to ensure maximum crispiness.

• 3

  Toss the chickpeas with a pinch of salt and cumin, then spread them on a baking sheet and roast for 20 minutes until golden and crunchy.

• 4

  While chickpeas roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  Slice the grilled chicken into strips.

• 6

  In a small bowl, whisk together the tahini, lemon juice, and a teaspoon of warm water until smooth and creamy.

• 7

  Assemble the bowl by placing a base of fresh baby spinach and cooked quinoa.

• 8

  Top with the sliced cucumber, halved cherry tomatoes, grilled chicken, and the crispy roasted chickpeas.

• 9

  Drizzle the lemon-tahini dressing over the top and serve immediately.