NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.25 whole Avocado

2 cup Baby spinach

0.5 tbsp Extra virgin olive oil

1 tsp 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 and line a small baking sheet with parchment paper.

• 2

  Rinse the chickpeas and pat them very dry with a paper towel to ensure maximum crispiness.

• 3

  Toss the chickpeas with half of the olive oil, smoked paprika, and a pinch of sea salt.

• 4

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

• 5

  While the chickpeas roast, season the chicken breast with garlic powder, sea salt, and black pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 8

  Place the baby spinach in a large bowl and top with the sliced chicken, roasted chickpeas, and diced avocado.

• 9

  Drizzle the fresh lemon juice over the salad and serve immediately.