NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup canned chickpeas

0.5 cup cooked quinoa

1 cup kale

0.5 cup red bell pepper

0.5 tbsp olive oil

0.5 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and rinse the chickpeas, patting them dry with a clean towel.

• 3

  On the prepared baking sheet, combine the chicken cubes, chickpeas, and sliced red bell peppers.

• 4

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

• 5

  Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the chickpeas have reached a slight crunch.

• 6

  While the tray roasts, place the kale in a bowl with half of the lemon juice and massage the leaves with your hands for 1 minute until they become tender and dark green.

• 7

  In a small ramekin, whisk together the tahini, remaining lemon juice, and a teaspoon of warm water until the dressing is smooth and pourable.

• 8

  Assemble the bowl by placing the cooked quinoa at the base, followed by the massaged kale and the roasted chicken and veggie mix.

• 9

  Finish the dish by drizzling the zesty tahini dressing over the top and enjoy immediately.