NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.25 cup Chickpeas

1 cup Broccoli

1 cup Kale

0.25 cup Cooked quinoa

0.25 cup Greek yogurt

1 tsp Tahini

1 tsp Olive oil

0.5 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast and chickpeas very dry with a paper towel to ensure they get a nice golden crisp.

• 3

  Place the chicken, chickpeas, and broccoli on the baking sheet and drizzle with olive oil, then sprinkle with garlic powder, sea salt, and black pepper.

• 4

  Roast in the oven for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are crunchy.

• 5

  While the tray roasts, place the kale in a bowl with a small squeeze of lemon and massage it with your hands for one minute until it becomes vibrant and tender.

• 6

  In a small jar, whisk together the Greek yogurt, tahini, and the remaining lemon juice until the dressing is smooth and creamy.

• 7

  Slice the roasted chicken and assemble your bowl by layering the cooked quinoa, massaged kale, roasted broccoli, and chickpeas, then finish with a generous drizzle of the yogurt sauce.