NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 cup canned chickpeas

1 cup chopped kale

0.25 cup diced cucumber

0.25 cup halved cherry tomatoes

1 tbsp tahini

1 tbsp lemon juice

1 tsp extra virgin olive oil

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 (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Toss the dried chickpeas with the olive oil, smoked paprika, and half of the sea salt and black pepper directly on the baking sheet.

• 4

  Season the chicken breast with the garlic powder and the remaining sea salt and black pepper.

• 5

  Place the chicken on the baking sheet alongside the chickpeas and roast for 20 to 25 minutes until the chicken is cooked through and the chickpeas are golden.

• 6

  While the proteins roast, place the chopped kale in a bowl with a splash of lemon juice and massage with your hands for 1 minute until the leaves soften.

• 7

  In a small ramekin, whisk together the tahini, remaining lemon juice, and 1 teaspoon of warm water until the dressing is smooth and pourable.

• 8

  Slice the roasted chicken into strips and assemble your bowl by layering the kale, chicken, crispy chickpeas, cucumber, and tomatoes, then finishing with the tahini drizzle.