Name: Roasted chicken and vegetable buddha bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup canned chickpeas, drained and rinsed; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 3 oz broccoli florets; 1 tsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 2 tsp tahini; 1 1/2 tsp lemon juice; 1 1/2 tsp warm water; 1/4 tsp garlic powder

Nutrition

Per serving

459 calories

Protein: 41g; 35% of calories
Carbs: 46g; 38% of calories
Fat: 14g; 27% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. In a large bowl, toss the sweet potato cubes and chickpeas with half the oil, one-third of the salt, and half the pepper.
Spread the sweet potatoes and chickpeas in a single layer on the prepared pan. Roast for 12 minutes. Meanwhile, toss the chicken pieces and broccoli in the same bowl with the rest of the oil, another third of the salt, and the rest of the pepper.
Remove the pan from the oven. Add the chicken and broccoli, spreading everything back into a single layer. Roast for 15 minutes until the chicken reaches 165°F and the potatoes are tender.
While the bowl roasts, whisk the tahini, lemon juice, garlic powder, the rest of the salt, and the warm water in a small bowl until smooth and creamy.
Transfer the roasted chicken and vegetables to a wide bowl. Drizzle with the tahini dressing and serve.

Nutrition

Ingredients

Instructions

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