One pan, one sheet tray, dinner done. This Betr take on sheet-pan paprika chicken pairs juicy chicken breast with crispy roasted chickpeas and blistered tomatoes for a weeknight meal that's as easy to clean up as it is to enjoy. Chicken and chickpeas bring a hearty dose of protein and fiber to the plate, while the tomatoes, garlic, and smoky paprika keep every bite bright and flavorful.
BETR SHEET-PAN PAPRIKA CHICKEN
Betr Sheet-Pan Paprika Chicken
4
10 minutes
20 minutes
main dish
One pan, one sheet tray, dinner done. This Betr take on sheet-pan paprika chicken pairs juicy chicken breast with crispy roasted chickpeas and blistered tomatoes for a weeknight meal that's as easy to clean up as it is to enjoy. Chicken and chickp...
Ingredients
12 oz cherry or grape tomatoes
8 cloves garlic, smashed, in their skins
1 (15-oz) can chickpeas, rinsed
3 Tbsp olive oil, divided
Pink Himalayan sea salt and pepper
4 (6-oz) boneless, skinless chicken breasts
2-3 tsp paprika
Fresh parsley sprigs
Directions
Heat the oven to 425°F.
While the tray roasts, warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Season the chicken breasts with the paprika and 1/2 teaspoon each salt and pepper, then sear until golden brown on the first side, 5 to 6 minutes. Flip and cook 1 minute more.
Spread the tomatoes, garlic, and chickpeas on a rimmed baking sheet and toss with 2 tablespoons of the olive oil and 1/4 teaspoon each salt and pepper.
Roast for 10 minutes, until the tomatoes are just starting to blister.
Nestle the chicken onto the baking sheet with the tomatoes and chickpeas, and return everything to the oven.
Roast until the chicken is cooked through, about 6 minutes more. Discard the garlic skins before serving.
Plate the chicken with the roasted tomatoes and chickpeas, and finish with a few fresh parsley sprigs for a bright, fresh garnish.
