NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup chickpeas

0.5 cup quinoa

1 cup kale

0.5 cup bell pepper

0.5 tbsp tahini

1 tbsp lemon juice

0 tsp olive oil

0.25 tsp garlic powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast and chickpeas completely dry with a paper towel to ensure they roast to a perfect golden crisp.

• 3

  Slice the chicken into bite-sized pieces and toss them on the baking sheet with the chickpeas and sliced bell peppers.

• 4

  Drizzle with olive oil and sprinkle with cumin, garlic powder, sea salt, and black pepper, tossing until every piece is evenly coated.

• 5

  Roast in the oven for 20 minutes, or until the chicken is cooked through and the chickpeas are slightly crunchy.

• 6

  While the tray roasts, place the kale in a bowl with half of the lemon juice and massage with your hands for 2 minutes until the leaves are tender.

• 7

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

• 8

  Assemble your bowl by layering the cooked quinoa, massaged kale, and the warm roasted chicken and veggie mixture before finishing with the zesty tahini drizzle.