NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup chickpeas

1 cup broccoli florets

1 cup kale

0.5 tbsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken breast dry and cut into 1-inch cubes. Rinse and drain the chickpeas, then pat them very dry with a clean kitchen towel.

• 3

  Place the chicken, chickpeas, and broccoli florets on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.

• 4

  Toss everything together until evenly coated, then spread in a single layer to ensure even roasting.

• 5

  Roast for 18-20 minutes, or until the chicken is cooked through and the chickpeas are slightly crispy.

• 6

  While the chicken and vegetables roast, remove the tough stems from the kale and tear the leaves into bite-sized pieces.

• 7

  During the last 3 minutes of roasting, add the kale to the baking sheet and toss gently to wilt.

• 8

  Remove from the oven, drizzle with fresh lemon juice, and serve warm in a large bowl.