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Tuscan Sheet Pan Chicken

Tuscan Sheet Pan Chicken

with Chickpeas and Veggies

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This one-pan dinner is inspired by Tuscan summer flavours. Tender chicken is smothered in pesto and nestled around chickpeas, zucchini and tomatoes for a pop of fresh flavour. You won't even miss the carbs tonight!

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

Tags:Carb Smart (50g or less)
Allergens:Sulphites/SulfiteMilk/LaitSoy/Soja

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

398 mL

Chickpeas

200 g

Zucchini

113 g

Grape Tomatoes

50 g

Shallot

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

56 g

Kale, chopped

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3138 kJ
Calories750 kcal
Fat39 g
Saturated Fat6 g
Carbohydrate48 g
Sugar13 g
Dietary Fiber12 g
Protein53 g
Cholesterol125 mg
Sodium930 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Medium Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

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 shallot into 1/2-inch pieces. Add kale and 1/2 tbsp oil (dbl for 4ppl) to a medium bowl. Season with salt and pepper. Using hands, massage kale and toss to combine.

2

Add chickpeas, zucchini, tomatoes, shallots, half the Italian seasoning and 2 tbsp oil (dbl for 4ppl) to a baking sheet. Season with salt and pepper and toss to combine. Roast in the middle of the oven until veggies are tender and golden-brown, 20-22 min.

3

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 4ppl), then chicken. Cook, until golden-brown, 1-2 min per side.

4

Add kale to another baking sheet and arrange in a single layer. Place chicken over kale and spread pesto over tops of chicken. Roast in the top of the oven, until chicken is cooked through and kale is tender, 12-14 min.**

5

Thinly slice chicken. Divide chickpeas, veggies and kale between plates. Top with chicken. Drizzle balsamic glaze over top.