Sheet Pan Za'atar Chicken & Chickpeas
Sheet Pan Za’atar Chicken & Chickpeas is an easy, versatile, one-pan recipe featuring za’atar-marinated chicken and roasted chickpeas. Perfect for any night of the week, it's great for wraps, salads, rice bowls, and more.
Equipment
- Mixing bowl
Ingredients
Chicken Marinade
- 2 pounds boneless, skinless chicken breasts cubed
- 2 tablespoons olive oil
- 1 1/2 tablespoons za'atar
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- salt & pepper to taste
- 1 lemon the juice of
Seasoned Chickpeas
- 1 (15 ounce) can of chickpeas drained, rinsed & patted dry
- 2 teaspoons olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt & pepper to taste
Instructions
- Marinate chicken in non-reactive mixing bowl with the chicken marinade ingredients. Cover, refrigerate, and marinate for 1-5 hours.
- Preheat oven to 375℉
- Toss the chickpeas in a mixing bowl with the olive oil, garlic powder, paprika, salt & pepper, then add them to half of a large, parchment paper-lined baking sheet. Add the marinated chicken to the other half of the sheet pan. Roast for about 25 minutes or until the chicken has reached 165°.
- * The chickpeas will be tender. For crunchy chickpeas, remove chicken when done and continue cooking chickpeas until you've reached your ideal texture.
- Use the za'atar chicken & chickpeas however you desire: flatbread, pita pockets, naan bread, salad, or rice bowls with your favorite toppings. Enjoy!
Notes
- Once cooled, store leftover chicken and chickpeas in an air-tight container in the fridge for up to 4 days.
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