NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Canned chickpeas

1 cup Kale

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

1 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Tahini

1 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Cut the chicken breast into 1-inch bite-sized cubes and thinly slice the red bell pepper.

• 4

  In a large bowl, combine the chicken, chickpeas, and bell peppers; toss with olive oil, smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are golden.

• 6

  While the tray roasts, place the chopped kale in a serving bowl with half of the lemon juice and massage with your hands for 1-2 minutes until the leaves are softened and dark green.

• 7

  In a small jar or bowl, whisk together the remaining lemon juice and the tahini until smooth, adding a teaspoon of warm water if needed to reach a drizzling consistency.

• 8

  Top the massaged kale with the warm roasted chicken, chickpeas, and peppers, then finish by drizzling the lemon-tahini sauce over the top.