NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup chopped kale

0.5 cup cherry tomatoes

0.5 cup diced cucumber

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  Slice the chicken breast into bite-sized pieces and place them on the baking sheet along with the dried chickpeas.

• 4

  Drizzle the chicken and chickpeas with 0.5 tbsp of olive oil, then sprinkle with oregano, sea salt, and black pepper, tossing well to coat evenly.

• 5

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crunchy.

• 6

  While roasting, place the chopped kale in a large serving bowl and massage it with the remaining 0.5 tbsp of olive oil and lemon juice until the leaves are tender.

• 7

  Assemble the bowl by topping the massaged kale with the roasted chicken, crispy chickpeas, cherry tomatoes, and diced cucumber.

• 8

  Garnish the entire bowl with fresh lemon zest and an extra crack of black pepper before serving.