NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

1 medium sweet potato

0.5 tbsp extra virgin olive oil

1.5 cup baby spinach

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Peel and dice the sweet potato into 1/2-inch cubes. Rinse and thoroughly pat the chickpeas dry with a clean towel to ensure maximum crispiness.

• 3

  Place the sweet potato cubes and chickpeas on the baking sheet. Drizzle with 0.5 tbsp of olive oil and sprinkle with smoked paprika, garlic powder, half the sea salt, and half the black pepper. Toss to coat evenly.

• 4

  Roast the vegetables for 25-30 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are golden and crunchy.

• 5

  While the vegetables roast, season the chicken breast with the remaining salt and pepper. Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 6

  Cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove from heat, let it rest for 5 minutes, then slice into strips.

• 7

  Assemble the bowl by placing the fresh baby spinach at the base. Top with the roasted sweet potatoes, crispy chickpeas, and sliced chicken.

• 8

  Finish with a bright squeeze of fresh lemon juice over the entire bowl before serving.