NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup broccoli florets

1 cup cauliflower florets

0.25 cup chickpeas

0.25 cup Greek yogurt

1 tbsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized pieces and place them on the baking sheet along with the broccoli and cauliflower florets.

• 3

  Drizzle the chicken and vegetables with olive oil and season with sea salt and black pepper, tossing well to coat evenly.

• 4

  Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender with lightly browned edges.

• 5

  While the tray roasts, whisk together the Greek yogurt, lemon juice, lemon zest, dried oregano, and chopped fresh parsley in a small bowl.

• 6

  Once the roasted ingredients are slightly cooled, transfer them to a large mixing bowl and add the chickpeas.

• 7

  Pour the zesty yogurt dressing over the salad and toss gently until everything is creamy and well-combined.