NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup chickpeas

2 cup kale

0.5 tbsp olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them extremely dry with a paper towel to ensure maximum crispness.

• 3

  Toss the chickpeas with half of the olive oil, garlic powder, and a pinch of salt and pepper; roast for 20 minutes until golden and crunchy.

• 4

  Season the chicken breast with the remaining salt and pepper, then grill or pan-sear over medium heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 5

  Remove the tough stems from the kale and chop the leaves into thin ribbons, placing them into a large mixing bowl.

• 6

  In a small jar, whisk together the remaining olive oil, tahini, lemon juice, and nutritional yeast until smooth.

• 7

  Pour the dressing over the kale and massage the leaves firmly with your hands for 2 minutes until they become tender and dark green.

• 8

  Slice the grilled chicken into strips and top the massaged kale with the chicken and warm roasted chickpeas.