NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Cremini mushrooms

0.5 cup Chickpeas

0.25 cup Quinoa

1 tsp Olive oil

1 tbsp Hemp hearts

1 cup Baby spinach

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Thoroughly pat the canned chickpeas dry with a clean kitchen towel to ensure maximum crispiness during roasting.

• 3

  Place the cubed chicken breast, sliced cremini mushrooms, and dried chickpeas on the baking sheet.

• 4

  Drizzle with olive oil and season with sea salt, black pepper, and garlic powder, tossing until every piece is well-coated.

• 5

  Roast for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the mushrooms are browned.

• 6

  Arrange the fresh baby spinach and warm cooked quinoa in a large bowl as the base.

• 7

  Spoon the roasted chicken, mushrooms, and chickpeas over the spinach and grain base.

• 8

  Finish the bowl with a fresh squeeze of lemon juice and a sprinkle of hemp hearts for a nutty texture.