Updated May 25, 2017
lb chicken breast tenders
can (15 oz) Progresso™ Chick Peas, drained and rinsed
teaspoon garlic powder
Long grain white rice, for serving
Fresh thyme, for garnish (if desired)
Preheat oven to 400°F. On a baking sheet, lay out tomatoes, sliced red onion, chicken tenders, and drained and rinsed chickpeas. Drizzle with olive oil.
In a small bowl, stir together seasonings and sprinkle over sheet pan.
Roast for 18 to 20 minutes, rotating once halfway through to ensure even cooking. When done, the chicken should be cooked through, the tomatoes should be bursting, and the chickpeas should be slightly crispy.
While sheet pan bakes, cook your rice according to package instructions.
Divide rice between plates and top with ingredients from pan. Garnish with fresh thyme and enjoy.
- We show this served over rice, but you could also stuff the sheet pan ingredients in a pita for a healthy sandwich.
More About This Recipe
- One of the first pieces of kitchen equipment I always recommend for new cooks is a few good sheet pans. Many people think that I recommend these for cookies and stuff, but the truth is that you can cook whole meals on them!The beauty of this tomato, chicken and chick pea sheet pan dinner is everything cooks at once. Cleanup is super easy and the dish is SO delicious and healthy.There are only a few tricks to making this dish. The first is to make sure you drain and rinse the chickpeas. Don’t just pour them from the can onto the sheet pan because you don’t want all the liquid in the can. You want the chickpeas to have a chance to crisp up a bit in the oven.Other than that, keep the ingredients in fairly big chunks. Chicken strips or tenders work well (a pound should be about 6-8 tenders), keep the tomatoes whole, and slice the onions into big slices.Then it’s as simple as drizzling the sheet pan with a little oil, sprinkling on seasoning mix and popping the whole thing in the oven until the chicken is done (about 18-20 minutes). Enjoy!