RECIPE INGREDIENTS BOWL: 1 lb chicken thighs 1 lb carrots 1 lb brussel sprouts 1 head cauliflower 1 can chickpeas Seasonings of choice- I like salt, garlic powder, and paprika HUMMUS: 2 red bell peppers ½ can garbanzo beans 1 lemon 1/4 cup tahini 1 tsp sea salt 1 tsp garlic 1 tsp cumin 1 tsp paprika INSTRUCTIONS 1. Preheat the oven to 425°F. 2. Roast two red bell peppers for 20 minutes. 3. While they roast, dice the brussels sprouts, carrots, and cauliflower. Rinse the chickpeas, then spread everything onto two sheet pans and top with olive oil and seasonings 4. Once the bell peppers are done, remove them and slide the veggie pans into the oven. 5. Roast for 40 minutes, flipping halfway through for even crispiness. 6. While the veggies cook, blend the roasted bell peppers with chickpeas, tahini, lemon juice, and spices. 7. Dice and pan-fry chicken thighs in a hot skillet with salt, garlic powder, and paprika until golden and cooked through. 8. When everything’s ready, add everything to a bowl and mix well. 9. Enjoy! #mealprep #healthymealprep #glutenfree #dairyfree #cleaneating #easyrecipes #wholefoods #chickenbowl