This one-pan meal is fuss-free, nutrient-packed, and promises to keep you feeling nourished and satisfied!
Enjoy juicy chicken thighs cooked in warm spices for a dose of protein, alongside fiber-filled chickpeas. Simply add to one tray with colorful Mediterranean veggies for a dose of antioxidants, top with olive oil, and bake! Serve with a dollop of herby Greek yogurt and brown rice (or your favorite grain), and enjoy this perfect dinner for busy weeknights.
Time to cook: 40 minutes
Serves: 3
Ingredients:
- 500g (17.6oz) chicken thighs, trimmed
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 tsp sweet paprika
- ½ dried oregano
- ¼ tsp chili flakes
- 2 tsp honey
- 200g (7oz) cherry tomatoes
- 1 yellow capsicum, sliced into strips
- 1 zucchini, in small cubes
- 1 red onion, sliced into chunks
- 1 400g (14.1oz) tin chickpeas, rinsed & drained
For the herbed yogurt:
- 150g (5.3oz) Greek yogurt
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- ½ lemon, zested & juiced
- Sea salt & black pepper
Method:
Preheat the oven to 180°C or 350°F.
Place the chicken thighs in a bowl. Drizzle 1 tbsp extra virgin olive oil on top, followed by the garlic, paprika, oregano, and chili flakes. Season with sea salt and black pepper. Use tongs to toss together. Add the honey on top and toss again.
Spread the cherry tomatoes, capsicum, zucchini, red onion, and chickpeas onto a large baking tray. Drizzle over the remaining olive oil and season with sea salt and black pepper. Use your hands to toss everything together.
Add the chicken to the tray. Bake in the preheated oven for 30 minutes or until the chicken is cooked through.
Whilst the chicken is cooking, make your yogurt. Combine all of the ingredients in a small bowl. Season to taste with sea salt and black pepper.
Once the chicken is cooked through, divide between serving bowls and top with the herbed yogurt.
