NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup kale

0.25 cup cooked quinoa

2 tbsp greek yogurt

1 tbsp lime juice

0.25 cup cucumber

0.25 cup radish

1 tsp cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Dice the chicken breast into one-inch pieces and place them on the baking sheet alongside the dried chickpeas.

• 4

  Drizzle with olive oil and sprinkle with chili powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Roast for 18 to 20 minutes, or until the chicken is cooked through and the chickpeas are golden and crunchy.

• 6

  While the chicken roasts, place the kale in a bowl with a small squeeze of lime and massage with your hands until the leaves are tender and dark green.

• 7

  In a small ramekin, whisk together the Greek yogurt and lime juice until the mixture reaches a smooth, drizzling consistency.

• 8

  Assemble the bowl by layering the massaged kale and cooked quinoa, then top with the roasted chicken and crispy chickpeas.

• 9

  Garnish with sliced cucumber, radishes, and fresh cilantro, then finish with a generous drizzle of the lime crema.