A hearty bowl of smoky shredded chicken, golden potatoes, chickpeas and tender roasted cauliflower.

Ingredients

• 8 oz shredded chicken (8 × 1 oz = 8 protein portions)
• 1 cup potato, cubed (2 × 1/2 cup = 2 cereal and tuber portions)
• 1/2 cup cooked chickpeas (1 × 1/2 cup = 1 legume portion)
• 1 cup cauliflower florets (2 × 1/2 cup = 2 vegetable portions)
• 2 tsp avocado oil (2 × 1 tsp = 2 fat portions)
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp black pepper

Steps

1. 1Heat the oven to 200°C and line a baking tray with baking paper.
2. 2Toss the potatoes and cauliflower with the avocado oil, paprika, cumin, salt and pepper.
3. 3Spread them on the tray and roast for 25 to 30 minutes, turning halfway, until tender.
4. 4Add the cooked shredded chicken and chickpeas, cover and bake until piping hot throughout.
5. 5Transfer everything to a lunch bowl and serve warm.