Description
A comforting sheet pan meal featuring tender chicken thighs, juicy tomatoes, and hearty chickpeas tossed in pesto for an easy weeknight dinner.
Ingredients
Scale
- 4 chicken thighs
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/4 cup pesto
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Combine chicken thighs, chickpeas, cherry tomatoes, and pesto in a large bowl.
- Drizzle with olive oil and season with salt and pepper, then toss to coat everything.
- Spread the mixture evenly on a sheet pan.
- Bake for 30-35 minutes or until the chicken is cooked through and golden brown.
- Optional: Garnish with fresh herbs before serving.
Notes
Make-ahead: Prepare the mixture in advance and refrigerate for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 100mg