Our Plans
Carb Smart Sheet Pan Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Carb Smart Sheet Pan Chicken

Carb Smart Sheet Pan Chicken

with Chickpeas and Veggies

This dinner is inspired by the flavours of summer in Tuscany! Tender chicken is smothered in pesto and served on top of chickpeas and zucchini. A drizzle of balsamic glaze adds a sweet-savoury finishing touch.

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Quick Prep
Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

370 mL


200 g


¼ cup

Basil Pesto

(Contains Milk)

1 tsp

Garlic Salt

2 tbsp

Balsamic Glaze

(Contains Sulphites)

113 g

Yellow Onion

56 g

Spring Mix

Not included in your delivery

3.5 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat37 g
Saturated Fat5 g
Carbohydrate36 g
Sugar5 g
Dietary Fiber9 g
Protein47 g
Cholesterol124 mg
Sodium1200 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl


Prep and season zucchini

Before starting, preheat the oven to 425°F. Wash and dry all produce. Using a strainer, drain and rinse chickpeas. Halve zucchini, then cut into 1/2-inch half-moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Add zucchini and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to combine. Arrange on one side of the baking sheet. Set aside.

Roast chickpeas and onions

Add chickpeas, onions, half the garlic salt and 2 tbsp oil (dbl for 4 ppl) to another unlined baking sheet. (TIP: We love to use olive oil for roasting chickpeas!) Season with pepper, then toss to combine. Roast in the middle of the oven, tossing halfway through, until onions are tender and chickpeas are golden-brown, 20-22 min.

Cook chicken

Meanwhile, pat chicken dry with paper towels. Season with remaining garlic salt and pepper. 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 chicken to other side of baking sheet with zucchini. Roast in the top of the oven until zucchini is tender and chicken is cooked through, 12-14 min.**

Make salad

Add half the balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix, then toss to coat.

Finish and serve

Thinly slice chicken. Divide chicken, chickpeas, zucchini and salad between plates. Spoon pesto over chicken. Drizzle remaining balsamic glaze over top.

Meal right image

Explore Similar Recipes

Meal left image