NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 tsp olive oil

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup chopped kale

1.5 tbsp lemon juice

0.25 cup sliced cucumber

2 whole radishes

1 tbsp tahini

1 tbsp water

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they roast up perfectly crispy.

• 3

  Toss the cubed chicken and dried chickpeas on the baking sheet with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until well coated.

• 4

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

• 5

  While the protein roasts, place the chopped kale in a large mixing bowl with 1 tablespoon of the lemon juice and massage with your hands for 2 minutes until tender.

• 6

  In a small bowl, whisk together the tahini, the remaining 0.5 tablespoon of lemon juice, and water until the dressing is smooth and velvety.

• 7

  Assemble the bowl by layering the massaged kale at the base, followed by the roasted chicken, crispy chickpeas, cucumber slices, and thinly sliced radishes.

• 8

  Drizzle the creamy tahini dressing over the entire bowl and enjoy immediately while the roasted elements are still warm.