One Pan Roasted Chicken with Chickpeas and Tomatoes
Servings: 4
Calories: 503kcal
This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!
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Ingredients
- 2 1/2 cups cooked chickpeas, drained and rinsed (about 2x 14-15oz cans)
- 1 pint grape or cherry tomatoes, halved
- 2 small-medium red onions, cut into 1 inch pieces
- 1 1/2 lbs (650-700g) chicken breasts, cut into 1 inch pieces
- 1/4 cup canola oil
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp pepper
- juice of half a lemon
For the herby yogurt sauce
- 2/3 cup plain Greek yogurt
- 2 garlic cloves, pressed or minced
- juice of half a lemon
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh dill
- 3 tbsp chopped fresh parsley
- big pinch salt and pepper to taste
Instructions
- Preheat the oven to 425F.
- Line a large rimmed baking sheet with parchment paper.
- In a small bowl whisk together canola oil, garlic powder, paprika, dried oregano, salt, pepper and juice of half a lemon. Set aside.
- To the parchment lined baking sheet combine chickpeas, halved tomatoes, chopped red onion and pieces of chicken. Drizzle with the canola oil mixture and then toss gently to make sure everything is coated.
- Roast for 20-25 minutes on the center rack of the oven until chicken is cooked through to 165F (use a meat thermometer to measure doneness).
- While everything is roasting, make the herby yogurt sauce by mixing together all of the yogurt sauce ingredients and set aside.
- When the chicken is cooked through, remove the one pan chicken with chickpeas from the oven and serve with the herbed yogurt sauce, fresh salad greens like arugula and a cooked grain of choice if desired. (Make sure to scoop up those yummy pan juices when serving!)
Notes
- If you don't have canola oil, substitute with olive oil.
- Meal prep this recipe for lunches throughout the week! Bake on Sunday and pack 3-4 lunches for the week ahead by pairing with a grain of choice like quinoa or basmati rice and fresh greens.
- Add more fresh vegetables to this recipe by adding 1-2 chopped red peppers.
- If you want to use something other than chicken breasts, try skinless boneless chicken thighs instead. They will cook in about the same amount of time as chicken breasts do.
Nutrition
Calories: 503kcal | Carbohydrates: 31g | Protein: 48g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1733mg | Potassium: 1273mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1475IU | Vitamin C: 38mg | Calcium: 143mg | Iron: 4mg
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