NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken thighs

0.75 cup canned chickpeas

1 cup broccoli florets

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with a paper towel and cut into bite-sized pieces for even roasting.

• 3

  Rinse and drain the chickpeas, then pat them very dry with a clean towel to ensure they get crispy in the oven.

• 4

  Place the chicken, chickpeas, and broccoli florets on the prepared baking sheet.

• 5

  Mince the garlic cloves and finely chop the fresh rosemary.

• 6

  Drizzle the olive oil over the ingredients on the sheet, then sprinkle with minced garlic, rosemary, sea salt, and black pepper.

• 7

  Toss everything together until well-coated and spread into a single layer.

• 8

  Roast for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the chickpeas are crunchy.

• 9

  Remove from the oven and finish with a squeeze of fresh lemon juice before serving.