NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Chickpeas

2 cup Lacinato kale

0.5 tbsp Extra virgin olive oil

1 tsp Tahini

1 tbsp Lemon juice

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat oven to 400°F and pat chickpeas dry with a paper towel to ensure maximum crispiness.

• 2

  Toss chickpeas with half of the olive oil, garlic powder, and a pinch of sea salt on a parchment-lined baking sheet.

• 3

  Roast chickpeas for 20 minutes until crunchy and golden brown.

• 4

  Season the chicken breast with sea salt and black pepper, then grill or pan-sear over medium heat for 6 minutes per side until cooked through.

• 5

  Remove the tough stems from the kale and thinly slice the leaves into fine ribbons.

• 6

  In a large mixing bowl, combine the kale with the remaining olive oil and lemon juice, massaging the leaves with your hands until they become tender and dark green.

• 7

  Whisk the tahini and nutritional yeast into the kale until well combined.

• 8

  Slice the chicken breast into strips and serve on top of the massaged kale, finishing with the crispy chickpeas.