Ingredients
- Sweet potato, cut into medium chunks (1)
- Zucchini, cut into medium chunks (2)
- Chickpeas, drained and rinsed (1 cup)
- Red onion, cut into medium chunks (1/2)
- Bulgur (1/2 cup)
- Chicken breasts (2)
- Arugula (4 cups)
- Tomatoes, halved (2 cups)
- Greek yogurt (1 cup)
- Garlic, minced (2 cloves)
- Lime juice (4 tbsp)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F or 200°C.
- Place sweet potato, zucchini, chickpeas, and red onion on a baking dish. Season with salt and pepper and drizzle with avocado oil. Bake for 20 minutes until tender, flipping halfway through.
- Meanwhile, cook bulgur following the package instructions.
- In a large skillet, grill chicken breasts (seasoned with salt and pepper) for 5 minutes on each side, or until cooked through. Let stand for 2-3 minutes, then slice chicken.
- For the dressing, combine greek yogurt, garlic, lime juice, salt, and pepper.
- Place arugula and tomatoes on a large plate. Add baked vegetables, bulgur, and chicken. Drizzle with yogurt dressing.
