NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 tbsp lemon juice

1 tsp tahini

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch cubes and thoroughly pat the chickpeas dry with a clean kitchen towel to ensure they become crispy during roasting.

• 3

  In a large mixing bowl, combine the chicken, chickpeas, broccoli florets, and sliced red bell pepper.

• 4

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

• 5

  Spread the ingredients in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 6

  Roast in the oven for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are golden brown.

• 7

  While the bowl base roasts, whisk together the lemon juice and tahini in a small bowl until the dressing is creamy and smooth.

• 8

  Divide the roasted chicken and vegetable mixture into serving bowls and finish with a generous drizzle of the zesty tahini sauce.