NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

0.5 cup red bell pepper

0.5 cup zucchini

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 tbsp plain Greek yogurt

1 tsp lemon juice

1 tsp tahini

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch cubes.

• 3

  Drain and rinse the chickpeas, then pat them thoroughly dry to ensure they become crispy during roasting.

• 4

  Dice the red bell pepper and zucchini into bite-sized pieces.

• 5

  On the prepared baking sheet, combine the chicken, chickpeas, bell pepper, and zucchini.

• 6

  Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika; toss until everything is evenly coated.

• 7

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

• 8

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

• 9

  Place the baby spinach in a serving bowl and top with the warm roasted chicken and vegetable mixture.

• 10

  Drizzle the zesty lemon-tahini yogurt sauce over the top and serve immediately.