Chickpea Chicken Sheet Pan Dinner
A simple veggie filled dinner with a little kick!
- 5 Chicken Drumsticks (bone-in) skin removed
- 5 Chicken Thighs (bone-in) skin removed
- 2 15 oz cans Chick Peas (or Garbanzo Beans) drained
- 1 lb Sweet Peppers halved and seeded
- ½ Red Onion sliced
- 4 tbsp Avocado Oil
- 1 tsp Salt
- 2 Garlic Cloves minced
- 1 tsp Pepper
- ½ cup Sriracha
- 6 pieces Naan Bread
- ½ cup Cilantro chopped (for garnish)
- 1 cup Greek Yogurt
- ¼ cup Lemon Juice
- 1 tsp Cumin
- ½ cup Cilantro chopped
- 1 tsp Garlic Salt
Prepare all of the ingredients. Preheat the oven to 400 deg.
In a small bowl, combine ingredients for dip and place in refrigerator until ready to serve.
In a bowl combine all of the remaining ingredients except the Naan and cilantro. Toss until well coated.
Line a large baking sheet with parchment paper. Layout chicken pieces (thighs around the outer edge and drumsticks towards the middle. Then pour veggies over the top and spread out evenly.
Place in oven and bake for 50 minutes. Wrap the Naan bread in aluminum foil and add to oven for last 10 minutes of bake time.
Serve 1-2 pieces of chicken and a portion of the chick pea mixture with a dollop of dip on top and a piece of Naan bread to each person. Garnish with Cilantro.