NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Chickpeas

0.5 cup Sweet potato

1 cup Broccoli florets

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Water

PREPARATION

• 1

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

• 2

  Cut the chicken breast and sweet potato into uniform 1-inch cubes to ensure even cooking.

• 3

  In a large mixing bowl, toss the cubed chicken, sweet potato, broccoli florets, and drained chickpeas with the olive oil, sea salt, black pepper, and garlic powder until well coated.

• 4

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded so they roast rather than steam.

• 5

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the sweet potatoes are tender and lightly caramelized.

• 6

  While the bowl components roast, whisk together the tahini, lemon juice, and water in a small ramekin until the dressing is smooth and pourable.

• 7

  Transfer the roasted chicken and vegetables to a serving bowl and finish by drizzling the creamy tahini dressing over the top.