PROTEIN POWER BOWLS

MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES

2 tbsp 1 tbsp 2 tsp 1 tbsp 1 tsp 1 tsp 1 tsp ¼ tsp 3 tbsp 1

1 1 16 2

2 4 cups balsamic vinegar ground cumin orange zest orange juice garlic powder smoked paprika salt cayenne pepper olive oil

540 ml can no-salt-added chickpeas, drained, rinsed and patted dry large zucchini small red onion cherry tomatoes small sweet red or yellow peppers, seeded and coarsely chopped boneless skinless chicken breasts packed baby spinach ½ cup pitted Kalamata olives, halved

1 cup tzatziki

Position racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large baking sheets with parchment paper.

In large bowl, stir together vinegar, cumin, orange zest, orange juice, garlic powder, paprika, salt and cayenne pepper. Whisk in oil. Add chickpeas; toss to coat. Using slotted spoon, transfer chickpeas to 1 prepared pan, letting excess oil drip back into bowl (don’t wash bowl). Roast on top rack for 10 minutes.

Meanwhile, cut zucchini in half lengthwise; cut crosswise into ½-inch thick pieces. Cut red onion in half lengthwise; thickly slice. In same bowl, toss together zucchini, red onion, tomatoes and red peppers. Transfer zucchini mixture to 1 side of remaining prepared pan.

In same bowl, add chicken; turn to coat. Transfer chicken to prepared pan alongside zucchini mixture.

Roast on bottom rack, stirring zucchini mixture and chickpeas halfway through, until instant-read thermometer inserted in thickest part of chicken reads 165°F and chickpeas are crunchy, 15 to 18 minutes.

Thinly slice chicken. Divide spinach, zucchini mixture, chicken, chickpeas and olives among bowls; top with tzatziki.

PER SERVING about 552 cal, 38 g pro, 26 g total fat (21 g sat. fat), 46 g carb (10 g dietary fibre, 12 g sugar), 80 mg chol, 1,306 mg sodium, 1,264 mg potassium. % RDI: 18% calcium, 39% iron, 81% vit A, 310% vit C, 92% folate.