NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup canned chickpeas

0.5 cup cooked quinoa

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 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

  Slice the chicken breast into 1-inch cubes and place them in a large mixing bowl.

• 3

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they become crisp in the oven.

• 4

  Add the chickpeas and broccoli florets to the bowl with the chicken, then toss with the extra virgin olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 18-20 minutes, or until the chicken is cooked through and the broccoli has charred edges.

• 6

  While the vegetables roast, prepare the dressing by whisking together the tahini, lemon juice, and water in a small ramekin until it reaches a velvety consistency.

• 7

  To serve, divide the cooked quinoa into bowls and top with the roasted chicken, chickpeas, and broccoli.

• 8

  Finish by drizzling the creamy lemon-tahini dressing over the top and enjoy immediately.