NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup cooked brown rice

0.5 cup canned chickpeas

1 cup carrots

0.5 tbsp olive oil

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Peel and slice the carrots into half-inch rounds, then drain and thoroughly rinse the canned chickpeas.

• 3

  Place the carrots and chickpeas on the baking sheet, drizzling with olive oil and sprinkling with cumin, smoked paprika, salt, and pepper.

• 4

  Toss the vegetables until evenly coated and roast for 20 to 25 minutes until the carrots are fork-tender and the chickpeas are slightly crisp.

• 5

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper and grill or pan-sear over medium heat until the internal temperature reaches 165°F.

• 6

  Allow the chicken to rest for five minutes before slicing it into thin, bite-sized strips.

• 7

  Build your bowl by portioning the warm cooked brown rice into a dish and topping it with the roasted carrot and chickpea mixture.

• 8

  Add the sliced chicken to the bowl, then finish with a bright squeeze of lemon juice and a garnish of fresh chopped parsley.