Watching your sodium intake? Omit the Kalamata olives and salt.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Position racks in top and bottom thirds of oven; preheat to 450°F. Line 2 large rimmed 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 1/2-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 second 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. Remove both pans from oven.
Thinly slice chicken. Divide spinach, zucchini mixture, chicken, chickpeas and olives among bowls; top with tzatziki.
Nutritional facts Per serving: about
- Fibre 10 g
- Sodium 1306 mg
- Sugars 12 g
- Protein 38 g
- Calories 552
- Total fat 26 g
- Potassium 1264 mg
- Cholesterol 80 mg
- Saturated fat 21 g
- Total carbohydrate 46 g
%RDI
- Iron 39
- Folate 92
- Calcium 18
- Vitamin A 81
- Vitamin C 310
