Carb Smart Sheet Pan Chicken
with Chickpeas and Veggies
This dinner is inspired by Tuscan summer flavours. Tender chicken is smothered in pesto and rested on top of chickpeas, zucchini and tomatoes for a pop of fresh flavour. Carbs won't even cross your mind tonight!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
398 mL
Chickpeas
200 g
Zucchini
113 g
Baby Tomatoes
56 g
Red Onion
1 tbsp
Italian Seasoning
¼ cup
Basil Pesto
(Contains Milk)
56 g
Baby Spinach
2 tbsp
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas. Cut zucchini in half lengthwise, then cut into 1/2-inch thick half-moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Add chickpeas, zucchini, tomatoes, onions, half the Italian Seasoning and 2 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven, until veggies are tender and golden-brown, 20-22 min.
Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with remaining Italian Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden-brown, 2-3 min per side. Transfer to another baking sheet, then spread pesto over tops of chicken. Roast in the top of the oven until cooked through, 10-14 min.
Add half the balsamic glaze and 1/2 tbsp oil to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach, then toss to coat.
Thinly slice chicken. Divide chicken, chickpeas, veggies and salad between plates. Drizzle balsamic glaze over chicken and veggies.
