NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.75 tbsp olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and place them in a large mixing bowl.

• 3

  Add the rinsed and patted-dry chickpeas, broccoli florets, and chopped red bell pepper to the bowl.

• 4

  Drizzle the mixture with olive oil and sprinkle with garlic powder, cumin, smoked paprika, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring nothing is overcrowded.

• 7

  Roast for 20-22 minutes until the chicken is cooked through and the chickpeas have developed a slight crunch.

• 8

  While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water if needed to reach a drizzling consistency.

• 9

  Divide the roasted chicken and vegetable mixture into bowls and finish with the zesty tahini drizzle.