NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

0.5 oz Slivered almonds

1 cup Broccoli florets

0.5 tbsp Olive oil

0.5 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with paper towels and cut it into small, uniform bite-sized cubes.

• 3

  Rinse and drain the chickpeas, then pat them very dry with a towel to ensure they get maximum crispiness in the oven.

• 4

  In a large mixing bowl, combine the chicken cubes, chickpeas, and broccoli florets.

• 5

  Drizzle the olive oil over the mixture and sprinkle with the dried dill, garlic powder, onion powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the ranch-style seasoning.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.

• 8

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

• 9

  During the final 5 minutes of roasting, scatter the slivered almonds onto the tray to let them become fragrant and toasted.

• 10

  Remove from the oven and let the mix rest for 2 minutes before serving warm in a bowl for a crunchy, high-protein meal.