20-Minute Spiced Chicken With Tomatoes And Chickpeas Sheet Pan Dinner Recipe
Here’s how to finally use those chicken breasts in your freezer.
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.
- Yields:
- 4
- Total Time:
- 20 mins
- Cal/Serv:
- 391
Ingredients
- 12 oz.
cherry tomatoes
- 8
cloves garlic, smashed, in their skins
- 1
15-oz can chickpeas, rinsed
- 3 tbsp.
olive oil, divided
Kosher salt and pepper
- 4
6-oz boneless, skinless chicken breasts
- 2 tsp.
paprika
- 1/8 tsp.
smoked paprika
Directions
- Step 1Heat 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.
- Step 2Heat 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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