NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup canned chickpeas

1 tbsp extra virgin olive oil

1.5 cup fresh baby spinach

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Rinse the chickpeas thoroughly and pat them completely dry with a clean kitchen towel; removing any loose skins will help them get extra crispy.

• 3

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl with the dried chickpeas.

• 4

  Add the olive oil, dried oregano, garlic powder, sea salt, and black pepper to the bowl, tossing everything until evenly coated.

• 5

  Spread the chicken and chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

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

• 7

  Remove from the oven and immediately toss with the fresh lemon juice and lemon zest while still hot.

• 8

  Place the fresh baby spinach in a serving bowl and top with the hot chicken and chickpea mixture, allowing the greens to slightly wilt from the heat before serving.