Paprika Chicken and Chickpeas
2 pounds boneless, skinless chicken breasts
2 Tbsp smoked paprika
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground oregano
1 medium onion, thinly sliced
1 14-ounce can chickpeas, drained
2 Tbsp olive oil
2 teaspoon lemon zest
2 Tbsp lemon juice
1/4 cup chopped fresh cilantro (optional: for topping)
1. Preheat oven to 350 degrees. Mix spices in a large bowl. Add chicken and coat well with spice mixture.
2. Thinly slice the onion. Toss with 1tbsp olive oil and layer evenly on the bottom of the pan.
3. Add chickpeas, lemon, and remaining oil to the chicken mixture and coat all the ingredients evenly.
4. Add chicken and chickpea mixture to the pan on top of the onions. Bake uncovered for 45-50 minutes until browned. Top with cilantro and serve with rice, quinoa, or greens/veggies of choice.
This dish is easy to measure out separately depending on macro needs. Weigh chicken, chickpeas, and onions separately and track accordingly.
Macros for dish as prepared with 4oz. chicken, 122g. (1/2 cup) chickpeas, 2
oz. onion: P 32/ C 25/ F 13/ Fiber 5/Calories 328