NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup canned chickpeas

1 tbsp olive oil

1 cup zucchini

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Cut the chicken breast into 1-inch bite-sized cubes and slice the zucchini into half-moons.

• 3

  Drain the canned chickpeas into a colander, rinse thoroughly with cold water, and pat them dry with a clean kitchen towel to ensure they crisp up in the oven.

• 4

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken cubes, dried chickpeas, and zucchini slices to the bowl, tossing everything together until every piece is well-coated in the marinade.

• 6

  Spread the mixture out in a single layer on the prepared baking sheet, ensuring the pieces aren't too crowded.

• 7

  Bake for 20 to 25 minutes, or until the chicken is cooked through and the chickpeas are slightly golden and crisp.

• 8

  Remove from the oven and let rest for 2 minutes before serving hot.