NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup canned chickpeas

0.5 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby kale

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get maximum crunch.

• 3

  In a bowl, toss the chickpeas with half of the olive oil, dried oregano, garlic powder, and a pinch of salt and pepper.

• 4

  Spread the chickpeas in a single layer on the baking sheet and roast for 20-25 minutes, shaking the pan halfway through.

• 5

  While chickpeas roast, season the chicken breast with the remaining salt and pepper, then sear in a skillet with the remaining oil over medium-high heat until golden and cooked through.

• 6

  In the final 2 minutes of chicken cooking, add the baby kale to the skillet and sauté just until it begins to wilt.

• 7

  Remove from heat and toss the roasted chickpeas, chicken, and kale together with fresh lemon zest and lemon juice before serving.