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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Not included in your delivery
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.
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.
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.**
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.
Thinly slice chicken. Divide chicken, chickpeas, zucchini and salad between plates. Spoon pesto over chicken. Drizzle remaining balsamic glaze over top.