NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.5 cup cooked quinoa

1 cup baby spinach

0.25 cup cucumber

0.25 cup cherry tomatoes

1 tbsp tahini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  In a small bowl, toss the chickpeas with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated.

• 4

  Spread the chickpeas on the baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 5

  Season the chicken breast with black pepper and bake or pan-sear until the internal temperature reaches 165°F, then shred it into bite-sized pieces.

• 6

  Prepare the dressing by whisking together the tahini and lemon juice, adding a teaspoon of water at a time until it reaches a smooth, pourable consistency.

• 7

  Assemble the bowl by placing the cooked quinoa and baby spinach at the base, then topping with diced cucumber and halved cherry tomatoes.

• 8

  Add the shredded chicken and crispy roasted chickpeas to the bowl, then finish by drizzling the zesty tahini dressing over the top.