A Saucy, One-Pan Spanish Chicken Bake for a Rainy Day
The sweetness of the roasted peppers with smoky paprika makes this a sophisticated dish that people of all ages can enjoy.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 40minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 40minutes |
Ingredients
- 2 tbsp canola oil divided
- 1 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 8 chicken thighs boneless and skinless (or 4 small breasts)
- 2 red or yellow peppers sliced
- 1 small red onion thinly sliced
- 1 cup chickpeas drained and rinsed
- 1/4 cup fresh parsley chopped
- lemon wedges (as desired)
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil. Stir 1 tbsp (15 mL) of the oil with paprika, salt and garlic powder in a medium bowl. Add chicken and stir to coat.
- Place peppers and onion on prepared sheet. Drizzle with remaining 1 tbsp (15 mL) oil and toss well to coat. Make spaces in the vegetables and place chicken pieces in the spaces. Bake 20 to 25 minutes or until chicken is springy when pressed and cooked through. Sprinkle with chickpeas and bake another 2 to 4 minutes or until piping hot. Sprinkle with parsley. Serve with lemon wedges.
Recipe Notes
Nutrients per serving: 378 calories, 27 g protein, 14 g fat (2 g saturated fat), 37 g carbohydrates (10 g fibre), 68 mg cholesterol, 378 mg sodium
Best Health tip: This is a little bit saucy, so it’s wonderful served with crusty bread or over creamy polenta.
Originally Published in Best Health Canada
