NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

2 tbsp Greek yogurt

1 tsp lemon juice

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and cut it into 1-inch bite-sized cubes.

• 3

  Rinse the chickpeas in a colander and pat them very dry; removing excess moisture is the secret to getting them crispy in the oven.

• 4

  Place the chicken cubes, chickpeas, broccoli florets, and sliced bell peppers onto the prepared sheet pan.

• 5

  Drizzle the olive oil over the ingredients and sprinkle with smoked paprika, sea salt, and black pepper, tossing thoroughly to ensure an even coating.

• 6

  Spread the mixture into a single layer and roast for 18 to 22 minutes, or until the chicken is cooked through and the chickpeas are golden.

• 7

  While the bowl base roasts, whisk together the Greek yogurt, lemon juice, and garlic powder in a small ramekin until smooth and creamy.

• 8

  Transfer the roasted chicken and vegetables to a bowl and finish by drizzling the tangy yogurt sauce over the top.