NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup chickpeas

0.75 tbsp olive oil

1 cup kale

0.5 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp garlic powder

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then roll them between two clean kitchen towels to remove all moisture for maximum crispiness.

• 3

  Dice the chicken breast into 1-inch cubes and chop the red bell pepper and red onion into similar bite-sized pieces.

• 4

  Place the chicken, dried chickpeas, peppers, and onions on the prepared baking sheet.

• 5

  Drizzle the mixture with olive oil and sprinkle evenly with sea salt, black pepper, smoked paprika, and garlic powder.

• 6

  Toss the ingredients with your hands or a spatula until every piece is well-coated, then spread them out into a single layer.

• 7

  Roast for 20 to 22 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and firm.

• 8

  While the sheet pan is roasting, place the chopped kale in a large mixing bowl and drizzle with lemon juice.

• 9

  Massage the kale with your hands for about 60 seconds until the leaves soften and turn a deep, vibrant green.

• 10

  Assemble the bowl by placing the massaged kale at the base and topping it with the hot roasted chicken, chickpeas, and vegetables.