NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup canned chickpeas

0.5 cup cooked quinoa

1 cup fresh spinach

0.5 cup diced cucumber

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Rinse and pat the chickpeas dry with a paper towel, then toss them on the baking sheet with a tiny spray of oil, smoked paprika, and a pinch of salt.

• 3

  Roast the chickpeas for 20 minutes, shaking the pan halfway through, until they are golden and crunchy.

• 4

  While chickpeas roast, season the chicken breast with garlic powder, sea salt, and black pepper.

• 5

  Heat a non-stick skillet over medium-high heat and cook the chicken for 5-6 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.

• 7

  In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and chopped parsley to create the zesty dressing.

• 8

  Assemble the bowl by placing the fresh spinach and cooked quinoa at the base.

• 9

  Top with the diced cucumber, roasted chickpeas, and sliced chicken.

• 10

  Drizzle the lemon-herb dressing over the bowl and enjoy immediately.