NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Canned chickpeas

1 cup Broccoli florets

0.5 tbsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 clove Garlic

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure a good sear, then cut into uniform 1-inch cubes.

• 3

  Rinse the canned chickpeas under cold water and drain thoroughly, then pat them very dry with a clean kitchen towel so they become crispy in the oven.

• 4

  Place the chicken, chickpeas, and broccoli florets on the prepared baking sheet, then drizzle with olive oil and sprinkle with sea salt, black pepper, and dried oregano.

• 5

  Toss everything together until evenly coated, then spread into a single layer to ensure even roasting across the pan.

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken is cooked through and the chickpeas have reached a satisfying crunch.

• 7

  While the bowl components roast, whisk together the plain Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.

• 8

  Transfer the roasted chicken and vegetables to a serving bowl and finish by drizzling the zesty lemon-garlic sauce over the top.