NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary

2 cups Fresh kale

PREPARATION

• 1

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

• 2

  Pat the chickpeas completely dry with a paper towel to ensure maximum crispiness before tossing them with half the olive oil, oregano, and garlic powder.

• 3

  Spread the chickpeas in a single layer and roast for 20-25 minutes until they are golden and crunchy.

• 4

  Season the chicken breast evenly on both sides with sea salt, black pepper, and chopped fresh rosemary.

• 5

  Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the exterior is beautifully browned.

• 6

  Remove the chicken to rest, then deglaze the hot pan with lemon juice and toss in the chopped kale, sautéing for 2 minutes until just tender.

• 7

  Plate the chicken over the bed of wilted kale and finish by scattering the warm, crispy chickpeas over the top.