NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp Greek yogurt

1 tsp tahini

1 tsp lemon juice

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 chop the red bell pepper into bite-sized pieces.

• 3

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

• 4

  In a large bowl, toss the chicken, chickpeas, broccoli, and peppers with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet.

• 6

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden.

• 7

  While the bowl base roasts, whisk together the Greek yogurt, tahini, and lemon juice in a small bowl until smooth.

• 8

  Transfer the roasted chicken and veggie mixture to a serving bowl and drizzle with the creamy tahini sauce before serving.