NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.25 cup cooked quinoa

1 cup chopped kale

0.25 cup sliced cucumber

0.25 tbsp tahini

0.25 tsp olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, toss the dried chickpeas with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and season with a pinch of salt and pepper.

• 5

  Spread the seasoned chickpeas in a single layer on the other side of the baking sheet.

• 6

  Roast for 20-22 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are golden and crispy.

• 7

  While the oven works, place the chopped kale in a bowl and massage it with half of the lemon juice for 1 minute until it softens and turns bright green.

• 8

  Prepare the dressing by whisking together the tahini, the remaining lemon juice, and a teaspoon of warm water until it reaches a smooth, pourable consistency.

• 9

  Assemble your bowl by placing the cooked quinoa at the base, followed by the massaged kale, sliced cucumber, sliced roasted chicken, and the crispy chickpeas.

• 10

  Finish by drizzling the velvety tahini dressing over the entire bowl and serve immediately.