NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Canned chickpeas

1 cup Kale

1 tbsp Tahini

1 tsp Extra virgin olive oil

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they get maximum crunch in the oven.

• 3

  Cut the chicken breast into bite-sized pieces and place them on the baking sheet along with the dried chickpeas.

• 4

  Drizzle the chicken and chickpeas with extra virgin olive oil, then sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing to coat evenly.

• 5

  Spread the mixture in a single layer and roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and chickpeas are golden brown.

• 6

  While the protein roasts, place the kale in a large bowl with half of the lemon juice and massage the leaves with your hands for 2 minutes until they are dark green and tender.

• 7

  In a small jar, whisk together the tahini and the remaining lemon juice, adding a teaspoon of warm water at a time until the dressing is smooth and pourable.

• 8

  Assemble the bowl by placing the massaged kale at the base, topping with the warm roasted chicken and crispy chickpeas, and finishing with a drizzle of the velvety tahini dressing.