NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

2 cup Baby kale

0.5 cup Cucumber

1 tbsp Tahini

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Rinse the chickpeas and pat them very dry with a clean kitchen towel to ensure they become crispy during roasting.

• 3

  Cut the chicken breast into one-inch cubes and place them on the baking sheet along with the dried chickpeas.

• 4

  Drizzle the olive oil over the chicken and chickpeas, then sprinkle with sea salt, black pepper, smoked paprika, and garlic powder.

• 5

  Toss everything directly on the pan to coat evenly, then spread into a single layer.

• 6

  Roast for 20 to 22 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crisp.

• 7

  While the pan is in the oven, whisk the tahini and lemon juice in a small bowl, adding a teaspoon of warm water at a time until it reaches a smooth, pourable consistency.

• 8

  Divide the baby kale and sliced cucumber between bowls, top with the warm roasted chicken and chickpeas, and finish with the lemon-tahini drizzle.