NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup canned chickpeas

1 cup red bell pepper

1 cup zucchini

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Cut the chicken breast into bite-sized 1-inch cubes and chop the bell pepper and zucchini into similar sizes.

• 4

  In a large mixing bowl, combine the chicken, dried chickpeas, bell peppers, and zucchini.

• 5

  Drizzle the olive oil over the mixture and sprinkle with sea salt, black pepper, garlic powder, and dried oregano.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in oil and spices.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

  Roast for 20 to 25 minutes, tossing the ingredients halfway through, until the chicken is cooked through and the chickpeas are golden brown.

• 9

  Remove from the oven and immediately drizzle with the fresh lemon juice to brighten the flavors.

• 10

  Serve warm, optionally garnished with fresh parsley if desired.