NUTRITION

SERVINGS

INGREDIENTS

0.75 cup Non-fat Greek yogurt

2 large Eggs

0.5 cup Canned chickpeas

1 cup Fresh spinach

1 tbsp Hemp seeds

0.5 oz Feta cheese

1 cup Broccoli florets

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Rinse and thoroughly dry the chickpeas with a clean towel to ensure they get crispy.

• 3

  Toss the broccoli florets and chickpeas on the baking sheet with olive oil, sea salt, black pepper, and smoked paprika.

• 4

  Roast for 20-25 minutes, tossing halfway through, until the broccoli is tender with charred edges and the chickpeas are golden.

• 5

  While vegetables roast, bring a small pot of water to a boil. Gently lower the eggs into the water and simmer for 6.5 minutes for a jammy yolk.

• 6

  Immediately transfer the eggs to an ice bath for 3 minutes, then peel and slice them in half.

• 7

  In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 8

  Place the fresh spinach in a large serving bowl and top with the roasted broccoli and chickpeas.

• 9

  Add the egg halves, sprinkle with crumbled feta cheese and hemp seeds, and finish by drizzling the lemon-yogurt sauce over the top.