NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Chickpeas

1 tbsp Avocado oil

2 clove Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

2 cup Kale

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

  Thoroughly rinse and drain the chickpeas, then use a clean kitchen towel to pat them completely dry to ensure they achieve a perfect crunch.

• 3

  Dice the chicken breast into uniform one-inch pieces and place them in a large mixing bowl along with the dried chickpeas.

• 4

  Drizzle the chicken and chickpeas with avocado oil, then sprinkle with dried rosemary, dried thyme, sea salt, and black pepper, tossing well to coat.

• 5

  Spread the mixture in a single layer on the prepared baking sheet and roast for 20 to 25 minutes, shaking the pan halfway through until the chicken is cooked and chickpeas are golden.

• 6

  While the mixture roasts, heat a large skillet over medium heat and sauté the chopped kale with minced garlic for 3 to 5 minutes until the greens are tender and bright.

• 7

  Divide the sautéed kale into serving bowls, top with the roasted chickpea and chicken mixture, and finish with a bright squeeze of fresh lemon juice.