NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

0.25 whole avocado

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

1 cup baby spinach

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get maximum crunch.

• 3

  Toss the chickpeas with half of the olive oil, smoked paprika, and a pinch of the salt and pepper on the baking sheet.

• 4

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and crispy.

• 5

  While chickpeas roast, season the chicken breast with garlic powder and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until cooked through.

• 7

  In a small bowl, mash the avocado with the lemon juice until it reaches a smooth, creamy consistency.

• 8

  Slice the cooked chicken into thin strips and place them over a bed of fresh baby spinach.

• 9

  Top the bowl with the crispy roasted chickpeas and a generous dollop of the avocado smash.