NUTRITION

SERVINGS

INGREDIENTS

4.5 ounces Chicken Breast

1.5 cups Broccoli Florets

0.25 cup Canned Chickpeas

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic, minced

PREPARATION

• 1

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

• 2

  In a large bowl, toss the broccoli florets and chickpeas with half of the olive oil and a pinch of sea salt.

• 3

  Spread the broccoli and chickpeas in a single layer on the baking sheet and roast for 20 minutes until the edges are golden-brown.

• 4

  While the vegetables roast, whisk together the remaining olive oil, lemon juice, and minced garlic in a small bowl.

• 5

  Place the chicken breast in a shallow dish, pour the lemon-garlic mixture over it, and let it marinate for 10 minutes.

• 6

  Heat a grill pan or outdoor grill over medium-high heat and lightly grease with a touch of oil if needed.

• 7

  Grill the chicken for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the grill and let it rest for 5 minutes before slicing.

• 9

  Serve the sliced chicken alongside the roasted broccoli and chickpeas.