Sheet pan pesto chicken thighs with chickpeas
365 cals, 27p, 10c, 22f (per meal)
1 tsp (3g)
1 tbsp (11g)
1 tbsp (15mL)
3/4 cup (186g)
2 cup cherry tomatoes (298g)
1 can (448g)
1 1/2 lb (680g)
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Add the chicken thighs, chickpeas, and tomatoes to the baking sheet. Drizzle with oil, then sprinkle with Italian seasoning, garlic powder, and some salt and pepper. Toss everything together until evenly coated.
3
Spread the mixture into a single layer and roast for 30-40 minutes, until the chicken is fully cooked and the chickpeas are golden.
4
Drizzle with pesto and serve.