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Servings
Prep Time
Cook Time
Total Time
Ingredients
1 lb chicken breast
1/4 c basil pesto
salt & pepper to taste
Chickpeas
1 can chickpeas
1/2 c roasted red bell peppers, chopped
2 tbs olive oil
1 tsp red wine vinegar
1 tsp dijon mustard
2 tbs nutritional yeast
salt & pepper to taste
Lemon Tahini Dressing
1/4 c tahini
2 tbs olive oil
2 tbs lemon juice
2 tbs honey
salt & pepper to taste
Bowl
6 c arugula
1 avocado, chopped
4 hard boiled eggs
Instructions
1. Preheat the oven to 400 degrees. Prep a sheet pan with foil and cooking spray.2. In a bowl toss the chicken with the pesto and salt and pepper, coating evenly. Place on the prepared sheet pan and bake for 20-25 minutes or until the internal temperature reaches 165 degrees. Remove from the oven and slice into thin strips.3. While the chicken cooks make the chickpeas. Toss the canned chickpeas with the red bell peppers, olive oil, red wine vinegar, dijon mustard, nutritional yeast, and salt and pepper. Allow to marinate while the chicken cooks.4. In a small bowl combine all the tahini dressing ingredients and whisk until well combined.5. Assemble the bowls by adding the arugula, avocado, hard boiled egg, marinated chickpeas, and chicken. Drizzle on the dressing, then serve and enjoy!
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