NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

1 cup broccoli florets

1 cup red bell pepper

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Rinse and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they get crispy.

• 3

  Toss the chickpeas on the baking sheet with 0.25 tablespoons of olive oil, smoked paprika, and a pinch of sea salt.

• 4

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they reach a satisfyingly crunchy texture.

• 5

  While the chickpeas roast, dice the chicken breast into bite-sized pieces and season with garlic powder, salt, and pepper.

• 6

  Heat the remaining 0.25 tablespoons of olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through.

• 7

  Add the broccoli florets and sliced red bell pepper to the skillet, sautéing for 5-7 minutes until the vegetables are tender-crisp.

• 8

  In a small bowl, whisk together the tahini and lemon juice with a splash of warm water until smooth and creamy.

• 9

  Divide the chicken and vegetable mixture into a bowl, top with the roasted chickpeas, and drizzle the zesty dressing over the top.