Description
An easy weeknight dinner full of seasonal veggies, crispy chickpeas, and juicy chicken thighs.
Ingredients
- 1 can (15 Oz. Size) Chickpeas, Drained, Rinsed And Lightly Patted Dry
- 2 Tablespoons Oil, Divided (I Prefer Avocado Or Grapeseed For High-heat Cooking)
- 1 teaspoon Ground Cumin, Divided, Plus Extra For The Chicken
- 1 teaspoon Garlic Powder, Divided, Plus Extra For The Chicken
- ¾ teaspoons Cayenne Pepper, Divided, Plus Extra For The Chicken
- 2 bunches Broccoli, Chopped Into Florets
- 1 whole Red Onion, Chopped Into 1 Inch Pieces
- 1-½ pound Boneless And Skinless Chicken Thighs
- Sea Salt, to taste
- Fresh Parsley, For Garnish
Preparation
Preheat oven to 425ºF and line a large baking sheet with parchment paper.
In a medium-size bowl, toss chickpeas with 1 tablespoon oil, 1/2 teaspoon each of cumin and garlic powder, and 1/4 teaspoon cayenne pepper. Add a pinch of sea salt and toss to coat. Spread chickpeas in an even layer on the baking sheet and bake for 15–17 minutes, stirring once halfway through.
While chickpeas cook, toss chopped broccoli and onion in the bowl with remaining 1 tablespoon oil, and 1/2 teaspoon each of cumin, garlic powder, and cayenne pepper. Add a pinch of sea salt and toss to coat.
When chickpeas are done, distribute broccoli and onion evenly amongst the chickpeas and bake again for 10–12 minutes.
While veggies and chickpeas cook, prepare chicken. Lay the thighs (or breasts) flat on a cutting board and simply lightly sprinkle a bit of each spice (cumin, garlic powder, cayenne pepper, and sea salt) over the top of each thigh or breast.
When veggies and chickpeas are done, lay chicken over the top, spreading each thigh or breast about 2 to 3 inches from one another. Bake for another 12–15 minutes, or until chicken is cooked through. You can turn the oven on to broil for 1–2 minutes at the end, if desired, for an extra crisp.
Remove from oven and serve immediately with fresh parsley. Enjoy!
