NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

0.5 tbsp extra virgin olive oil

1 cup kale

0.5 cup red bell pepper

1 tsp 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°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized cubes.

• 3

  Rinse and drain the chickpeas, then pat them thoroughly dry to ensure they get crispy in the oven.

• 4

  Place the chicken and chickpeas on the baking sheet and toss with the extra virgin olive oil, sea salt, black pepper, garlic powder, and smoked paprika.

• 5

  Spread the mixture in a single layer and roast for 15-18 minutes until the chicken is cooked through and the chickpeas are golden and crisp.

• 6

  While the chicken roasts, remove the tough stems from the kale and tear the leaves into small pieces.

• 7

  Place the kale in a bowl with half of the lemon juice and massage with your hands for 1-2 minutes until the leaves are softened and dark green.

• 8

  Thinly slice the red bell pepper into strips.

• 9

  In a small ramekin, whisk together the tahini, the remaining lemon juice, and a teaspoon of warm water to create a smooth drizzle.

• 10

  Assemble the bowl by placing the massaged kale at the bottom, followed by the bell peppers, roasted chicken, and crispy chickpeas.

• 11

  Drizzle the creamy tahini dressing over the top and serve immediately.