NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup chickpeas

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp smoked paprika

1 cup kale

0.5 cup red bell pepper

0.25 cup nonfat Greek yogurt

1 tbsp lemon juice

1 tsp dried oregano

PREPARATION

• 1

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

• 2

  Pat the chicken breast and rinsed chickpeas completely dry with a paper towel to ensure they get crispy.

• 3

  Place the chicken and chickpeas on the baking sheet and toss with olive oil, garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Roast for 20 minutes, or until the chicken reaches an internal temperature of 165°F and the chickpeas are golden brown.

• 5

  While the protein roasts, place the chopped kale in a large mixing bowl and massage it with a small squeeze of lemon juice for 1 minute until it softens.

• 6

  In a small ramekin, whisk together the Greek yogurt, remaining lemon juice, and dried oregano to create the zesty dressing.

• 7

  Remove the chicken from the oven and let it rest for 5 minutes before slicing into thin strips.

• 8

  Assemble the bowl by placing the massaged kale at the base, then topping with the sliced chicken, roasted chickpeas, and diced red bell pepper.

• 9

  Drizzle the creamy lemon-yogurt dressing over the top and enjoy immediately.