NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup shelled edamame

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.5 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chickpeas dry with a paper towel to ensure maximum crispiness after roasting.

• 3

  Cut the chicken breast into small, bite-sized 1/2-inch cubes.

• 4

  In a large bowl, toss the chicken cubes, chickpeas, and edamame with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the ingredients are not overcrowded.

• 6

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

• 7

  Place the fresh baby spinach in a serving bowl and top with the hot roasted chicken and bean mixture.

• 8

  Drizzle with fresh lemon juice just before serving to brighten the savory flavors.