NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

0.5 tbsp olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into 1-inch bite-sized pieces and pat dry with paper towels.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken and chickpeas to the bowl and toss thoroughly until every piece is evenly coated in the herb mixture.

• 6

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.

• 7

  Roast for 20 to 22 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden and crisp.

• 8

  Place the fresh baby spinach in a serving bowl and top with the hot roasted chicken and chickpea mixture to lightly wilt the greens.