NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

0.5 tbsp Extra virgin olive oil

0.5 tbsp Tahini

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

0.5 cup Cucumber

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Drain and rinse the chickpeas, then pat them very dry with a clean kitchen towel to ensure they get crispy.

• 3

  Cut the chicken breast into bite-sized pieces and place them on the baking sheet along with the dried chickpeas.

• 4

  Drizzle with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing well to coat everything evenly.

• 5

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

• 6

  While roasting, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water at a time until it reaches a drizzling consistency.

• 7

  Place the baby spinach and sliced cucumber in a bowl, top with the warm roasted chicken and chickpeas, and finish with the creamy tahini dressing.