NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.25 cup cooked quinoa

1 cup broccoli florets

0.5 medium sweet potato

1 tsp olive oil

1 tsp tahini

1 tsp 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

  Cut the chicken breast and sweet potato into uniform half-inch cubes to ensure even cooking.

• 3

  Place the chicken, sweet potato, broccoli florets, and chickpeas on the baking sheet.

• 4

  Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat.

• 5

  Spread the ingredients in a single layer and roast for 20 to 22 minutes until the chicken is cooked through and the potatoes are tender.

• 6

  While roasting, whisk together the tahini, lemon juice, and a teaspoon of warm water in a small bowl until the sauce is smooth and pourable.

• 7

  Place the cooked quinoa in the bottom of a serving bowl and top with the roasted chicken and vegetable mixture.

• 8

  Finish by drizzling the creamy tahini sauce over the entire bowl before serving.