Tuscan Sheet Pan Chicken
with Chickpeas and Veggies- Milk
- Sulphites
This dinner is inspired by Tuscan summer flavours. Tender chicken is smothered in pesto and nestled 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.
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
Kale, chopped
2 tbsp
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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 kale and 1/2 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper. Using hands, massage kale and toss to combine.
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, 12-14 min.**
Heat the same pan over medium. When hot, add kale. Cook, stirring often, until wilted, 3-5 min.
Thinly slice chicken. Divide chickpeas, roasted veggies and kale between plates. Top with chicken. Drizzle balsamic glaze over everything.
