NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup kale

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Drain and rinse the chickpeas, then roll them in a clean kitchen towel to remove as much moisture as possible to ensure they get crispy.

• 4

  Place the chicken, chickpeas, and sliced red bell peppers onto the baking sheet, then drizzle with the extra virgin olive oil.

• 5

  Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the ingredients and toss thoroughly to coat.

• 6

  Spread everything into a single layer and roast for 15 to 18 minutes until the chicken is cooked through and chickpeas are golden brown.

• 7

  Remove from the oven, add the chopped kale to the hot pan, and toss for 1-2 minutes until the kale is slightly wilted from the residual heat.

• 8

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.

• 9

  Transfer the roasted mixture to a bowl and top with the zesty yogurt dollop before serving hot.