NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken breast

0.25 cup cooked chickpeas

1 medium potato

1 tbsp olive oil

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

0.25 cup cucumber

PREPARATION

• 1

  Preheat oven to 400°F and toss cubed potato with half the olive oil, half the sea salt, and half the black pepper on a baking sheet.

• 2

  Roast the potatoes for 20-25 minutes until they are golden and crispy on the edges.

• 3

  In a bowl, mash the chickpeas and combine with ground chicken, cumin, garlic powder, and the remaining salt and pepper.

• 4

  Form the mixture into small patties and sear in a pan with the remaining olive oil over medium heat until cooked through.

• 5

  Whisk the Greek yogurt and lemon juice together in a small ramekin to create a creamy dressing.

• 6

  Assemble the bowl by layering fresh spinach, roasted potatoes, falafel patties, and diced cucumber, then finish with the yogurt drizzle.