NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup chickpeas

1 cup broccoli florets

0.5 cup red bell pepper

2 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 tsp ground cumin

1 tbsp lemon juice

2 tbsp nonfat Greek yogurt

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and slice the red bell pepper into thin strips.

• 3

  In a large bowl, combine the chicken, chickpeas, broccoli florets, and bell peppers.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, smoked paprika, and ground cumin, tossing well to ensure every piece is coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-22 minutes until the chicken is cooked through and the chickpeas are slightly crispy.

• 6

  While the bowl base roasts, whisk together the Greek yogurt and lemon juice in a small ramekin to create a zesty drizzle.

• 7

  Transfer the roasted chicken and vegetables to a serving bowl and top with the lemon-yogurt sauce before serving warm.