Easy & Healthy: One-Pan Roasted Chicken and Chickpea Tray Bake This vibrant and flavorful one-pan roasted chicken and chickpea tray bake is a simple and healthy weeknight meal. Packed with protein and vegetables, it's a delicious and satisfying dish that's perfect for the whole family. About Time: Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 60 minutes 4 servings Ingredients: 1.5 tablespoons ground cumin 1 tablespoon ground coriander 4 boneless, skinless chicken breasts 3 red onions, sliced into wedges 3 garlic cloves, crushed 2 (15-ounce) cans chickpeas, drained and rinsed 4 large tomatoes, halved 2 red bell peppers, deseeded and thinly sliced 1 teaspoon red pepper flakes (optional) 2 lemons (zest of both, juice of 1, 1 cut into wedges) Cooking spray 2 cups baby spinach 2 cups fat-free Greek yogurt 1/4 cup fresh parsley, finely chopped Instructions: Preheat oven: Preheat your oven to 400°F (200°C). Prep chicken: Season chicken with cumin and coriander. Combine vegetables: In a large bowl, combine onions, garlic, chickpeas, tomatoes, bell peppers, red pepper flakes (if using), lemon zest, and juice of 1 lemon. Season with salt and pepper. Roast vegetables: Spread the vegetable mixture in a large roasting pan. Spray with cooking spray. Roast for 15 minutes. Add chicken: Nestle the chicken breasts into the vegetables. Roast for an additional 20 minutes, or until the chicken is cooked through. Add spinach: Add spinach to the pan and roast for 5 more minutes, or until wilted. Make yogurt sauce: While the chicken roasts, combine Greek yogurt, parsley, and remaining lemon zest. Season to taste. Serve: Toss spinach into the vegetables. Squeeze juice from a few tomatoes into the pan. Garnish with parsley. Serve hot with the yogurt sauce and lemon wedges for squeezing. Tips: Make it ahead: You can prepare the vegetables and marinate the chicken in advance. Add variety: Feel free to add other vegetables to this dish, such as zucchini, eggplant, or mushrooms. Spice it up: Adjust the amount of red pepper flakes to your desired spice level. Chicken and chickpea tray bake One-pan meal Healthy recipes Easy dinner recipes Roasted chicken Weeknight meals Vegetarian options

Easy & Healthy: One-Pan Roasted Chicken and Chickpea Tray Bake

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Easy & Healthy: One-Pan Roasted Chicken and Chickpea Tray Bake

Easy & Healthy: One-Pan Roasted Chicken and Chickpea Tray Bake. This vibrant and flavorful one-pan roasted chicken and chickpea tray bake is a simple and healthy weeknight meal. Packed with protein and vegetables, it’s a delicious and satisfying dish that’s perfect for the whole family.

About Time:

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • 4 servings

Ingredients:

  • 1.5 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 4 boneless, skinless chicken breasts
  • 3 red onions, sliced into wedges
  • 3 garlic cloves, crushed
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 4 large tomatoes, halved
  • 2 red bell peppers, deseeded and thinly sliced
  • 1 teaspoon red pepper flakes (optional)
  • 2 lemons (zest of both, juice of 1, 1 cut into wedges)
  • Cooking spray
  • 2 cups baby spinach
  • 2 cups fat-free Greek yogurt
  • 1/4 cup fresh parsley, finely chopped

Instructions:

  • Preheat oven: Preheat your oven to 400°F (200°C).
  • Prep chicken: Season chicken with cumin and coriander.
  • Combine vegetables: In a large bowl, combine onions, garlic, chickpeas, tomatoes, bell peppers, red
  • pepper flakes (if using), lemon zest, and juice of 1 lemon. Season with salt and pepper.
  • Roast vegetables: Spread the vegetable mixture in a large roasting pan. Spray with cooking spray. Roast for 15 minutes.
  • Add chicken: Nestle the chicken breasts into the vegetables. Roast for an additional 20 minutes, or until the chicken is cooked through.
  • Add spinach: Add spinach to the pan and roast for 5 more minutes, or until wilted.
  • Make yogurt sauce: While the chicken roasts, combine Greek yogurt, parsley, and remaining lemon zest. Season to taste.
  • Serve: Toss spinach into the vegetables. Squeeze juice from a few tomatoes into the pan. Garnish with parsley. Serve hot with the yogurt sauce and lemon wedges for squeezing.

Tips:

  1. Make it ahead: You can prepare the vegetables and marinate the chicken in advance.
  2. Add variety: Feel free to add other vegetables to this dish, such as zucchini, eggplant, or mushrooms.
  3. Spice it up: Adjust the amount of red pepper flakes to your desired spice level.

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