Lunch or Dinner
Chicken Thighs with Chickpeas & Veggies
Chicken Thighs with Chickpeas & Veggies
Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 1 veg, 0 fat
Ingredients:
Makes: 4 servings
Each serving contains: 2 proteins, 1 carb, 1 veg, 0 fat
Ingredients:
- 1 Tbsp Olive Oil
- 8 Large Bone-In Chicken Thighs
- 1 Cup Sweet Onion, chopped
- 3 Cloves Garlic, chopped
- 1 ½ tsp Smoked Paprika
- ½ tsp Cumin
- 2 Cups Grape Tomatoes, sliced in half
- 1 Cup Spinach, chopped
- 2 cups Chickpeas, rinsed
- Sea Salt and Pepper to taste
- Preheat oven to 425 degrees.
- Heat Olive Oil in a large oven-proof skillet over medium heat. Season Chicken with Salt and Pepper. Cook skin side down until skin is brown and crispy. 8-10 minutes. Move Chicken to a plate.
- In the same skillet, add Onion and Garlic, cook stirring occasionally until they start to soften, 2-4 minutes. Stir in Paprika and Cumin and cook, stirring for 30 seconds. Stir in Tomatoes and Chickpeas, bring to a simmer. Add Spinach and mix to combine. Season with Salt and Pepper. Add Chicken, skin side up, to the pan.
- Roast in the oven for 20-25 minutes. Enjoy!