NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 medium sweet potato

0.5 cup chickpeas

0 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby spinach

0.5 tbsp tahini

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Peel and dice the sweet potato into half-inch cubes, then rinse and thoroughly pat the chickpeas dry with a towel.

• 3

  On the baking sheet, toss the sweet potato cubes and chickpeas with olive oil, sea salt, black pepper, and garlic powder until evenly coated.

• 4

  Spread the mixture in a single layer and roast for 25-30 minutes, tossing halfway through, until the potatoes are tender and chickpeas are slightly crispy.

• 5

  While the vegetables roast, season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  Remove the chicken from the heat, let it rest for 5 minutes, and then slice into thin strips.

• 7

  In a small ramekin, whisk together the tahini and lemon juice, adding a teaspoon of warm water at a time until a smooth, pourable consistency is reached.

• 8

  Assemble the bowl by placing the baby spinach at the base, topping with the roasted sweet potato and chickpea mixture and the grilled chicken, then finishing with the lemon-tahini drizzle.