Winter is typically a time when we crave hot and hearty comfort foods. But comfort food doesn’t have to mean high calories, and hearty can still mean heart-healthy.
This recipe from Elite Jakob, a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To,” will satisfy your winter appetite while keeping you physically fit.
For more recipes from Jakob, a native of the Israeli city of Ra’anana, visit her website, iliveinmykitchen.com and follow her on Instagram and TikTok @iliveinmykitchen.
Sheet-Pan Chicken and Chickpeas
Ingredients
For Chickpeas:
- 1 can (14 ounces) chickpeas
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 2 Tablespoons olive oil
- Pepper
- 1/2 teaspoon cumin
- Pitted olives
- 1/2 lemon juice only
For Chicken:
- 8-10 boneless, skinless chicken thighs
- 1 teaspoon sea salt
- 2 teaspoons paprika
- Pepper
- 1 teaspoon cumin
- 1/2 lemon juice only
- 4-5 Tablespoons olive oil
- 4 garlic cloves
For Pan Lining:
- 2 Tablespoons olive oil
- 1 tomato sliced thin
- 1 red onion sliced thin
- 3 sprigs fresh thyme (Or 1/2 teaspoon dried thyme)
Instructions
For Chickpeas:
- Wash and drain the chickpeas and add them to a bowl. Add the seasonings and toss with a large spoon.
For Chicken:
- Add the chicken and the seasoning to another bowl and mix so the chicken is coated well with the seasonings.
To Prepare:
- Spread evenly the oil and slices of tomato and onion on a cookie sheet lined with parchment paper or foil.
- Lay the chicken pieces flat on top of the veggies slices and sprinkle it again with sea salt, pepper and paprika.
- Spread the seasoned chickpeas on top of the chicken trying to fit them in between the chicken pieces. Optional: spread thinly sliced lemon peel, and fresh/dried thyme on the chicken just before baking.
- Bake at 375 for 40 minutes.
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