NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

0.25 whole avocado

2 cup baby spinach

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Rinse and thoroughly pat the chickpeas dry with a paper towel to ensure they get crunchy.

• 3

  Toss the chickpeas with a tiny drizzle of olive oil, half of the cumin, and half of the smoked paprika, then roast for 20 minutes.

• 4

  Season the chicken breast with the remaining cumin, smoked paprika, garlic powder, sea salt, and black pepper.

• 5

  Heat a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  While the chicken and chickpeas cook, whisk together the lemon juice and olive oil in a small bowl with a pinch of salt.

• 7

  Slice the cooked chicken into strips and dice the avocado.

• 8

  Place the baby spinach in a large bowl, top with the warm chicken, crispy chickpeas, and avocado, then drizzle with the lemon dressing.