NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Cauliflower florets

0.5 cup Canned chickpeas

1 tbsp Extra virgin olive oil

0.25 cup Nonfat Greek yogurt

1 tsp Tahini

1 tbsp Lemon juice

0.5 tsp Ground cumin

0.5 tsp Smoked paprika

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  In a large mixing bowl, combine the cauliflower florets and chickpeas with the olive oil, ground cumin, smoked paprika, sea salt, and black pepper, tossing until evenly coated.

• 3

  Spread the cauliflower and chickpeas in a single layer on the prepared baking sheet and roast for 20-25 minutes until the cauliflower is tender and the chickpeas are slightly crispy.

• 4

  While the vegetables are roasting, season the chicken breast with garlic powder and additional salt and pepper if desired, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  In a small bowl, whisk together the nonfat Greek yogurt, tahini, and lemon juice until the dressing is smooth and creamy.

• 6

  Slice the cooked chicken breast into thin strips and prepare to assemble your bowl.

• 7

  Layer the roasted cauliflower and chickpeas into a bowl, top with the sliced chicken, and drizzle the lemon-tahini yogurt sauce over everything before garnishing with fresh parsley.