NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Canned chickpeas

0.25 cup Cooked quinoa

0.5 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tbsp Extra virgin olive oil

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the chicken breast into bite-sized pieces and thoroughly pat the chickpeas dry with a paper towel to ensure they roast to a perfect crisp.

• 3

  Arrange the chicken, chickpeas, broccoli florets, and chopped bell peppers in a single layer on the prepared baking sheet.

• 4

  Drizzle with olive oil and evenly sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing well to coat every piece.

• 5

  Roast for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are golden brown.

• 6

  While roasting, whisk the lemon juice and freshly chopped parsley in a small bowl to create a vibrant finishing dressing.

• 7

  Portion the cooked quinoa into a bowl, top with the warm roasted medley, and drizzle with the lemon-parsley dressing before serving.