Description
A protein-packed sheetpan meal with smoky spices, tender chicken, and roasted veggies—ready in 35 minutes!
Ingredients
1.5 lbs boneless chicken thighs
1 can (15 oz) chickpeas, drained and dried
2 cups baby potatoes, halved
1 red onion, cut into wedges
1 zucchini, sliced
1 cup cherry tomatoes
4 garlic cloves, smashed
1 lemon, sliced
3 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin
½ tsp cinnamon
Salt and pepper to taste
Fresh parsley and feta (optional)
Instructions
Preheat oven to 425°F.
In a bowl, whisk olive oil, paprika, cumin, cinnamon, salt, and pepper.
Toss chicken and chickpeas in ⅔ of the spice mixture.
Arrange potatoes and onions on a sheet pan. Top with chicken/chickpea mixture, then add zucchini, tomatoes, garlic, and lemon. Drizzle remaining spice mix.
Roast for 22-25 minutes until chicken reaches 165°F and potatoes are tender.
Garnish with parsley and feta before serving.
Notes
Use firm tofu instead of chicken for plant-based version.
Store leftovers in airtight containers for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Calories: 480
- Fat: 23g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 105mg
Keywords: high protein sheetpan dinner, Mediterranean chicken recipe, easy sheetpan meal