NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup sweet potato

0.25 cup cooked brown rice

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

0.25 tsp garlic powder

1 cup fresh spinach

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chickpeas completely dry with a paper towel and dice the chicken and sweet potato into uniform one-inch cubes.

• 3

  In a large mixing bowl, toss the chicken, chickpeas, and sweet potatoes with avocado oil, sea salt, black pepper, smoked paprika, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring enough space between pieces for roasting rather than steaming.

• 5

  Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are noticeably crunchy.

• 6

  Place the fresh spinach in the base of a serving bowl and top with the warm brown rice and the roasted chicken and vegetable mixture.

• 7

  Drizzle the entire bowl with fresh lemon juice to brighten the earthy flavors and serve immediately.