NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

0.25 cup cooked quinoa

1 cup spinach

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp olive oil

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat chickpeas dry with a paper towel and dice the chicken breast into 1-inch cubes.

• 3

  Toss chicken and chickpeas with olive oil, smoked paprika, garlic powder, sea salt, and black pepper.

• 4

  Spread the mixture evenly on the baking sheet and roast for 18-20 minutes until the chicken is cooked through and chickpeas are crispy.

• 5

  While roasting, whisk together the Greek yogurt and lemon juice in a small bowl until smooth.

• 6

  Assemble the bowl by layering the fresh spinach, cooked quinoa, and the roasted chicken-chickpea mixture.

• 7

  Drizzle the zesty lemon-yogurt sauce over the bowl and serve immediately.