A delicious recipe for meal prep!
Smoked Paprika Chicken Thighs & Chickpeas
Rated 5.0 stars by 1 users
This was filling on its own, but you could serve it with rice or quinoa.
I roasted some broccoli as a side, but you could do your favourite vegetable or a side salad. You could also add some baby spinach after 15 minutes of cooking time instead of the broccoli.
Ingredients
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4 chicken thighs, boneless, skinless
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2 tbsp smoked paprika
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1 tsp salt
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3/4 tsp pepper
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1/2 tsp dried oregano
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1/4 tsp chili flakes
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1 onion, thinly sliced
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2 tbsp of olive oil, divided
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1 can or jar of chickpeas, drained and rinsed
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1 garlic clove, minced
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zest from 1 lemon
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1 tbsp lemon juice
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1/4 c chicken broth
Directions
Mix the paprika, salt, pepper, oregano and chili flakes. Add spices to the chicken thighs in a bowl and make sure the chicken is coated. Refrigerate and let sit at least 1/2 hour, up to 2 hours.
Preheat the oven to 350°.
Spread the onions in the bottom of a baking pan, drizzle with 1 1/2 tsp of olive oil. Stir to mix in.
Add the chickpeas, zest, juice, garlic and remaining olive oil to the chicken. Stir to coat everything. Place on top of the onions.
Bake for 25-30 minutes or until the chicken is 165° when checked with a thermometer. Check after 20 minutes, if it is dry at the bottom of the pan add some of the chicken broth.