NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

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 cubes and slice the bell peppers and zucchini into bite-sized pieces.

• 3

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

• 4

  In a large bowl, toss the chicken, chickpeas, peppers, and zucchini 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 and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

• 6

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

• 7

  Divide the roasted mixture into bowls and finish with the lemon-tahini drizzle before serving.