Sheet Pan Sun Dried Tomato Chicken and Chickpeas
This Sheet Pan Chicken and Chickpeas recipe is the ultimate easy weeknight dinner—flavorful, healthy, and ready in 30 minutes.
Servings: 3 -4 servings
Calories: 353kcal
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 3 sun-dried tomatoes finely chopped + 1 tbsp oil from jar
- 1 heaping tbsp capers
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 1/2 tsp dried oregano
- 1 tsp fennel seed lightly crushed
- 1/2 tsp crushed red pepper flakes
- 3/4 tsp kosher salt
- 1 can chickpeas drained and rinsed
- Cooked farro plain yogurt and arugula for serving
Instructions
- Preheat the oven to 400° F and line a sheet pan with foil or parchment.
- In a bowl or ziploc bag, combine the chicken thighs, sun dried tomatoes, oil, caper, garlic, tomato paste, apple cider vinegar, spices, salt and chickpeas. Let marinate for 20 minutes on the counter or up to overnight in the fridge.
- Spread the chicken and chickpeas on to the sheet pan in an even layer. Bake for 25-30 minutes or until the chicken thighs are cooked through and the chickpeas are crispy.
- Serve with cooked farro, arugula and a dollop of plain yogurt.
Nutrition
Serving: 1g | Calories: 353kcal | Carbohydrates: 43g | Protein: 54g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 210mg | Sodium: 925mg | Fiber: 9g | Sugar: 10g