NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Canned chickpeas

4 oz Chicken breast

0.25 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

1 tbsp Fresh lemon juice

2 cups Fresh baby spinach

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel to ensure they achieve maximum crispiness.

• 3

  Cut the boneless, skinless chicken breast into 1-inch bite-sized cubes so they cook at the same rate as the chickpeas.

• 4

  In a large mixing bowl, combine the dried chickpeas and chicken cubes with the extra virgin olive oil, sea salt, black pepper, dried oregano, and garlic powder.

• 5

  Toss the mixture until every piece is evenly coated in oil and spices, then spread it in a single layer on the prepared baking sheet.

• 6

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

• 7

  Remove the tray from the oven and immediately drizzle the fresh lemon juice over the hot chicken and chickpeas to brighten the flavors.

• 8

  Place the fresh baby spinach in a serving bowl and top with the hot roasted mixture, allowing the residual heat to gently wilt the greens before serving.