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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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

398 mL


200 g


113 g

Grape Tomatoes

50 g


1 tbsp

Italian Seasoning


¼ cup

Basil Pesto

(ContainsMilk, Soy)

56 g

Kale, chopped

2 tbsp

Balsamic Glaze


Not included in your delivery

3 tbsp


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
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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.**


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