NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Cooked quinoa

0.25 cup Canned chickpeas

0.5 cup Broccoli florets

0.5 cup Cauliflower florets

1 tsp Olive oil

0.5 tbsp Tahini

1 tsp Lemon juice

1 tsp Water

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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 pieces and place them on one side of the baking sheet.

• 3

  Add the broccoli florets, cauliflower florets, and rinsed chickpeas to the other side of the baking sheet.

• 4

  Drizzle the olive oil over the chicken, vegetables, and chickpeas, then sprinkle evenly with sea salt, black pepper, and garlic powder.

• 5

  Toss everything gently to coat and roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.

• 6

  While roasting, whisk together the tahini, lemon juice, and water in a small bowl until the dressing is creamy and smooth.

• 7

  Place the cooked quinoa in the base of a bowl and top with the roasted chicken, vegetables, and chickpeas.

• 8

  Drizzle the lemon-tahini sauce over the top and serve immediately.