Spiced Chicken and Chickpea Bowls with Lemon-Tahini Dressing

Ingredients:

• For the Chicken:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper (optional)
  • Salt and black pepper to taste

• For the Roasted Vegetables:

  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup broccoli florets
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

• For the Chickpeas:

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/4 tsp cumin powder
  • 1/4 tsp smoked paprika

• For the Lemon-Tahini Dressing:

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

1. Prepare the Chicken: In a bowl, combine chicken with olive oil, cumin, paprika, turmeric, cayenne (if using), salt, and pepper. Toss to coat.

2. Roast the Vegetables: Preheat oven to 400°F (200°C). Toss onion, bell pepper, zucchini, and broccoli with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender.

3. Cook the Chicken: While vegetables are roasting, heat a large skillet over medium heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes.

4. Roast Chickpeas: In a separate bowl, toss chickpeas with olive oil, cumin, and smoked paprika. Spread on a baking sheet and roast for 10-12 minutes, or until crispy.

5. Make the Dressing: In a small bowl, whisk together tahini, lemon juice, water, garlic, salt, and pepper. Adjust consistency by adding more water if needed.

6. Assemble Bowls: Divide roasted vegetables, chicken, and chickpeas among bowls. Drizzle with lemon-tahini dressing and enjoy!