Name: Roasted chickpea and chicken snack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, cut into 1/2-inch cubes; 1/2 (15-oz) can chickpeas, drained and rinsed; 2 tsp olive oil; 1 tsp chili powder; 3/4 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp salt; 1 tsp lime juice

Nutrition

Per serving

447 calories

Protein: 43g; 37% of calories
Carbs: 35g; 31% of calories
Fat: 16g; 32% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. Blot the chickpeas thoroughly with a clean towel and let them air-dry for a few minutes. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, and half the salt.
On a half-sheet pan, toss the patted-dry chickpeas with half of the spice oil. Spread them out and roast for 15 minutes, shaking the pan once halfway through.
Toss the chicken cubes in the remaining spice oil and the rest of the salt. Move the chickpeas to one side of the pan and add the chicken to the other side in a single layer, ensuring pieces do not touch. Roast until the chicken is cooked through and the chickpeas are deep golden. Done when reaches 165°F and is white throughout.
Transfer the chicken and chickpeas to a plate while hot. Squeeze the lime juice over the top, toss gently, and add a pinch more salt if needed. Serve warm.

Nutrition

Ingredients

Instructions

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