NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Chopped kale

0.5 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Lemon juice

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 oz Feta cheese

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 1-inch cubes and pat them dry with a paper towel to ensure a good sear.

• 3

  In a large mixing bowl, combine the chicken cubes, chickpeas, and broccoli florets with olive oil, garlic powder, sea salt, and black pepper, tossing until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes until the chicken is cooked through and the chickpeas are golden and crispy.

• 5

  While the tray roasts, place the chopped kale in a bowl and massage it with half of the lemon juice for one minute until the leaves become tender and bright green.

• 6

  In a small ramekin, whisk together the Greek yogurt and the remaining lemon juice to create a smooth, pourable dressing.

• 7

  Assemble the bowl by layering the massaged kale at the bottom, topping with the roasted chicken and veggie mix, crumbling the feta cheese over the top, and finishing with a generous drizzle of the lemon-yogurt sauce.