NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp tahini

1 tbsp lemon juice

1 tsp water

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized pieces.

• 3

  Rinse and drain the chickpeas, then roll them between two clean kitchen towels to remove as much moisture as possible for maximum crunch.

• 4

  Chop the broccoli into small florets and dice the red bell pepper into 1-inch squares.

• 5

  Place the chicken, chickpeas, broccoli, and peppers onto the prepared baking sheet.

• 6

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

• 7

  Toss everything thoroughly with your hands or tongs to ensure an even coating of oil and spices, then spread into a single layer.

• 8

  Roast in the oven for 20-25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the chickpeas are golden.

• 9

  While the bowl base roasts, whisk together the tahini, lemon juice, and water in a small ramekin until the dressing is smooth and creamy.

• 10

  Transfer the roasted chicken and veggie mixture to a serving bowl and finish by drizzling the tahini sauce over the top.