NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Olive oil

1 cup Bell pepper

0.5 cup Zucchini

1 cup Cauliflower rice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chickpeas dry with a paper towel to ensure they roast until crispy.

• 3

  In a large bowl, toss the diced chicken, chickpeas, bell peppers, and zucchini with olive oil, sea salt, black pepper, smoked paprika, and garlic powder.

• 4

  Spread the mixture in a single layer on the prepared baking sheet.

• 5

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden.

• 6

  While roasting, lightly sauté the cauliflower rice in a pan over medium heat for 5 minutes until tender.

• 7

  Divide the cauliflower rice into bowls and top with the roasted chicken and veggie mixture.

• 8

  Drizzle with fresh lemon juice and garnish with chopped parsley before serving.