NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Extra virgin olive oil

1 cup Cauliflower rice

0.5 cup Red bell pepper

0.5 cup Zucchini

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast and rinsed chickpeas completely dry with paper towels to ensure they roast properly.

• 3

  Place the chicken, chickpeas, diced red bell pepper, and sliced zucchini on the prepared baking sheet.

• 4

  Drizzle the olive oil over the ingredients and sprinkle evenly with ground cumin, smoked paprika, sea salt, and black pepper.

• 5

  Toss everything together until well-coated, then spread into a single layer.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are golden and slightly crisp.

• 7

  While the sheet pan roasts, sauté the cauliflower rice in a non-stick skillet over medium heat for 5 minutes until tender and slightly toasted.

• 8

  Slice the roasted chicken into thin strips.

• 9

  Assemble the bowl by layering the cauliflower rice at the bottom, followed by the roasted chicken, chickpeas, and vegetables.

• 10

  Finish the dish with a drizzle of fresh lemon juice and a sprinkle of lemon zest for a bright pop of flavor.