Chicken and Chickpea Sheet Pan Dinner
Chicken and Chickpea Sheet Pan Dinner
Ingredients
- 6 boneless skinless chicken thighs
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 red bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro chopped
- Lemon wedges for serving
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper. Pat the chickpeas dry with paper towels and toss them with the bell peppers, red onion, 2 tablespoons of olive oil, and half the salt and pepper. Spread the mixture on the sheet pan.
- Season the chicken thighs with the remaining salt and pepper, then brush with the remaining olive oil mixed with lemon juice, garlic, cumin, paprika, and oregano. Place the chicken on the sheet pan among the vegetables and chickpeas.
- Roast for 25-30 minutes, until the chicken reaches an internal temperature of 165°F and the chickpeas are crispy and golden. The vegetables should be tender and lightly caramelized.
- Remove from the oven and let rest for 5 minutes. Sprinkle with fresh cilantro and serve with lemon wedges. This nutritious meal demonstrates how Mediterranean cooking seamlessly combines animal and plant proteins for optimal nutrition and flavor.
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