NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup canned chickpeas

1 cup kale

0.5 cup red bell pepper

0.25 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp tahini

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

PREPARATION

• 1

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

• 2

  Pat the chicken breast and chickpeas completely dry with a paper towel to ensure maximum crispiness.

• 3

  Cut the chicken into 1-inch bite-sized pieces and slice the red bell pepper into thin strips.

• 4

  In a large bowl, toss the chicken, chickpeas, and bell peppers with the olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are golden and crunchy.

• 6

  While the tray roasts, place the chopped kale in a small bowl with the lemon juice and a pinch of salt; massage with your hands for 1-2 minutes until the leaves soften and turn dark green.

• 7

  In a small ramekin, whisk the tahini with a teaspoon of warm water until it reaches a pourable consistency.

• 8

  Assemble your bowl by placing the cooked quinoa and massaged kale at the base, then top with the roasted chicken, chickpea, and pepper mixture.

• 9

  Drizzle the creamy tahini over the top and serve immediately.