NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

2 tsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

1 cup baby arugula

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure maximum crispiness.

• 3

  Cut the chicken breast into uniform 1-inch cubes for even cooking.

• 4

  In a medium mixing bowl, combine the chicken cubes, dried chickpeas, olive oil, oregano, garlic powder, sea salt, and black pepper.

• 5

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

• 6

  Spread the chicken and chickpeas in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 7

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

• 8

  Remove from the oven and immediately toss the hot mixture with fresh lemon juice and lemon zest.

• 9

  Arrange the fresh baby arugula in a bowl and top with the warm roasted lemon-herb mixture.