NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Canned chickpeas

1 cup Cauliflower florets

1 cup Chopped kale

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

0.5 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Dice the chicken breast into bite-sized pieces and rinse the chickpeas, patting them very dry with a paper towel to ensure they crisp up.

• 3

  In a large mixing bowl, combine the chicken, chickpeas, and cauliflower florets with the olive oil, turmeric, garlic powder, sea salt, and black pepper.

• 4

  Spread the seasoned mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes until the chicken is cooked through and the cauliflower edges are charred.

• 5

  While the tray is roasting, place the chopped kale in a serving bowl and massage it with half of the lemon juice for 1 minute until the leaves become tender.

• 6

  In a small ramekin, whisk together the plain Greek yogurt and the remaining lemon juice to create a creamy, bright dressing.

• 7

  Assemble the bowl by topping the massaged kale with the warm roasted chicken and veggie mixture, then finish with a generous drizzle of the yogurt sauce.