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Recipe

Sheet-pan chicken with crispy chickpeas

One pan, four servings and about 44 g of protein each. Great for meal prep.

44 g
protein per serving
390
calories per serving
4
servings
35 min
total time
Dairy-freeGluten-free

Ingredients

  • 1½ lb boneless, skinless chicken breast, cut into chunks
  • 1 can (15 oz) chickpeas, drained and patted dry
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp salt
  • 1 lemon

Method

  1. Heat the oven to 425°F (220°C) and line a large sheet pan.
  2. Toss the chicken, chickpeas, broccoli and pepper with the oil, paprika, garlic powder and salt.
  3. Spread in a single layer and roast for 22 to 25 minutes, until the chicken reaches 165°F (74°C) and the chickpeas are crisp.
  4. Squeeze over the lemon and divide into four containers or plates.

Tips

Keeps for four days in the fridge. Serve with rice or quinoa for a bigger meal.