NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.2 cup dry quinoa

1 cup broccoli florets

0.5 cup sliced red bell pepper

0.25 cup canned chickpeas

0.25 tbsp extra virgin olive oil

0.5 tbsp tahini

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Rinse the dry quinoa under cold water, then combine it with 0.4 cups of water in a small saucepan; bring to a boil, then reduce to a simmer, cover, and cook for 12 minutes until fluffy.

• 3

  Cut the chicken breast into bite-sized pieces and place them on the baking sheet along with the broccoli florets, sliced red bell pepper, and drained chickpeas.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure everything is evenly coated.

• 5

  Roast the chicken and vegetable mixture in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.

• 6

  While the tray roasts, whisk together the tahini and fresh lemon juice in a small bowl, adding a teaspoon of warm water at a time until the dressing reaches a smooth, pourable consistency.

• 7

  Divide the cooked quinoa into a bowl, top with the roasted chicken and vegetable medley, and finish by drizzling the creamy lemon-tahini dressing over the top.