Description
Lemon-garlic chicken, chickpeas, zucchini, bell pepper, and red onion roasted on one sheet pan and served with a creamy Greek-yogurt herb sauce.
Ingredients
1½ lb boneless, skinless chicken breast, cut into 1-inch pieces
1 (15-oz) can chickpeas, drained and rinsed
1 medium zucchini, chopped
1 red bell pepper, chopped
½ red onion, chopped
1 tbsp olive oil
3 garlic cloves, divided
1 lemon, zested and juiced
1 tsp dried oregano
½ tsp smoked paprika
½ tsp salt, plus a pinch for sauce
Black pepper to taste
1 cup plain Greek yogurt
1 tbsp chopped dill or parsley
1–2 tsp water, optional
Instructions
1. Preheat oven to 425°F.
2. Pat chicken dry and cut into 1-inch pieces.
3. Drain, rinse, and dry chickpeas. Chop zucchini, pepper, and onion.
4. Toss chicken, chickpeas, and vegetables with olive oil, 2 garlic cloves, half the lemon juice, lemon zest, oregano, paprika, salt, and pepper.
5. Spread in one layer on a large sheet pan.
6. Roast 10 minutes, stir, then roast another 10–15 minutes.
7. Confirm chicken reaches 165°F internally.
8. Mix yogurt, remaining lemon juice, remaining garlic, herbs, pepper, and a pinch of salt.
9. Divide the roasted mixture into four servings and serve each with about ¼ cup sauce.
Notes
Avoid overcrowding the sheet pan. Use two pans if necessary.
Chicken thighs may replace breast meat but will alter the nutrition estimate.
Store the cooked chicken mixture and yogurt sauce separately.
Use refrigerated cooked chicken within approximately 3–4 days.
Freeze the roasted chicken mixture in airtight portions and make the yogurt sauce fresh for the best texture.
Reheat the cooked chicken mixture to 165°F before serving.
Nutrition
- Serving Size: About 1½ cups roasted mixture plus ¼ cup yogurt sauce
- Calories: 470 kcal
- Sugar: 9g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 55g
- Cholesterol: 125mg