Spiced Chicken With Tomato And Chickpeas Sheet Pan Dinner Recipe

Linda Xiao

Whip up a comforting—and protein-packed—sheet pan supper that incorporates paprika chicken, crisp chickpeas, juicy tomatoes, and crushed garlic. Hearty and satisfying on a plate, comin’ right up.

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Cal/Service:
391

Yields:

4

Total Time:

0

hours

20

mins

8


cloves garlic, smashed, in their skins

1


15-oz can chickpeas, rinsed

3 tbsp.

olive oil, divided

4


6-oz boneless, skinless chicken breasts

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  1. Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes, garlic, and chickpeas with 2 Tbsp oil and ¼ tsp each salt and pepper. Roast 10 min.
  2. Heat remaining Tbsp oil in a large skillet on medium. Season chicken with both paprikas and ½ tsp each salt and pepper and cook until golden brown on one side, 5 to 6 min. Flip chicken over and cook 1 min. more. Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, about 6 min. more. Discard garlic skins before serving.

Per serving: 391 cal, 16 g fat (2.5 g sat), 40 g protein, 589 mg sodium, 21 g carb, 5 g sugars (0 g added sugars), 6 g fiber

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