NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Chickpeas

1 cup Broccoli florets

1 cup Brussels sprouts

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the Brussels sprouts and cut them in half; chop the broccoli into bite-sized florets.

• 3

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 4

  Place the chicken breast, broccoli, Brussels sprouts, and chickpeas on the prepared sheet pan.

• 5

  Drizzle everything with the extra virgin olive oil and fresh lemon juice.

• 6

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly over the chicken and vegetables.

• 7

  Toss the vegetables and chickpeas to coat, and rub the seasoning into both sides of the chicken.

• 8

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and browned.

• 9

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetable and chickpea medley.