NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.5 cup zucchini

0.5 cup red bell pepper

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 bite-sized cubes and drain and rinse the chickpeas, patting them dry with a towel.

• 3

  Slice the zucchini into half-moons and chop the red bell pepper into one-inch pieces.

• 4

  In a large mixing bowl, combine the chicken, chickpeas, zucchini, and bell peppers.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat evenly.

• 6

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

• 7

  Roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are slightly golden and crisp.

• 8

  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.

• 9

  Transfer the roasted chicken and vegetables to a serving bowl and finish with the lemon-tahini drizzle.