Roast Chicken and Chickpea Sheet-Pan Dinner
3
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Ingredients
Sweet mini peppers
2 cup(s), cut into halves and seeded
Canned chickpeas (low sodium)
1 can(s), rinsed and drained
Olive oil
4 tsp, divided
Kosher salt
¾ tsp, divided
Onion powder
½ tsp
Garlic powder
½ tsp
Italian seasoning
½ tsp
Paprika
½ tsp
Uncooked bone in skinless chicken thigh
4 thigh(s)
Plain fat free Greek yogurt
¼ cup(s)
Fresh basil
5 leaf/leaves
Fresh lemon juice
2 tsp
Instructions
1
Preheat oven to 425°F. Line a large sheet pan with parchment.
2
In a large bowl, toss the peppers and chickpeas with 1 tsp olive oil and 1/4 tsp salt. Arrange in a single layer on the prepared pan.
3
In the same bowl, combine the onion powder, garlic powder, Italian seasoning, paprika, 2 tsp oil, and 1/2 tsp salt. Add the chicken and toss to coat. Place the chicken on the pan, arranging in between the peppers and chickpeas. Roast 25 minutes, until chicken is cooked through.
4
Meanwhile, in a blender or small food processor, blend the yogurt, basil, lemon juice, 1 tbsp water, and remaining 1 tsp oil until smooth.
5
To serve, drizzle the yogurt sauce over the chicken and vegetables.
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