NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas

4 oz chicken breast

0.75 tbsp extra virgin olive oil

0.5 tsp sea salt

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Rinse the canned chickpeas thoroughly and pat them very dry with a clean kitchen towel or paper towels to ensure maximum crunch.

• 3

  Dice the chicken breast into small, bite-sized pieces roughly the same size as the chickpeas.

• 4

  In a large mixing bowl, combine the dried chickpeas and chicken pieces with the olive oil, sea salt, smoked paprika, garlic powder, onion powder, and black pepper.

• 5

  Toss the mixture until everything is evenly coated in the oil and spice blend.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, ensuring there is space between the pieces for air circulation.

• 7

  Roast in the oven for 20 to 25 minutes, shaking the pan halfway through, until the chicken is cooked through and the chickpeas are golden and crunchy.

• 8

  Place the fresh baby spinach in a serving bowl and top with the warm roasted chickpea and chicken mixture.