NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower florets

0.5 cup Chickpeas

0.5 tbsp Olive oil

0.5 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Water

0.5 cup Fresh parsley

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the cauliflower florets and drained chickpeas on the sheet, tossing with the olive oil, ground cumin, and half of the sea salt and black pepper until evenly coated.

• 3

  Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.

• 4

  While the vegetables roast, season the chicken breast with the remaining salt and pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through.

• 5

  In a small bowl, whisk together the tahini, lemon juice, and water until the mixture reaches a smooth, pourable consistency.

• 6

  Slice the cooked chicken into bite-sized pieces and combine in a large mixing bowl with the roasted vegetables and freshly chopped parsley.

• 7

  Drizzle the lemon-tahini dressing over the salad and toss gently to ensure every ingredient is lightly coated before serving.