High-Protein Power Bowl

For the dressing: Boil 1.5 cups of raw cashews with 2 cups of water. Remove from heat, cover, and let sit for 15 minutes. Strain the soaked cashews and blend them with 1/4 jalapeño, juice from 2 limes, 1/2 cup water, and sea salt until smooth. Add more seasonings to taste. For the veggies: Coat 2 heads of broccoli and 1 can of chickpeas in extra virgin olive oil, salt, pepper, and garlic powder. Bake at 425°F (220°C) for 25 minutes. For the chicken: Slice 2 chicken breasts in half. Cover with parchment paper and pound with a cup to flatten. Season the chicken and add to a hot oiled pan. Cook for 2-3 minutes on each side. Serve the chicken and roasted veggies over white or brown rice, topped with the cashew-lime jalapeño dressing.