Some of Ree’s favorite recipes are made using a sheet pan. Often, she opens her fridge and creates something from whatever she finds inside, all cooked together on a sheet pan. She likes to serve this chicken in lettuce cups.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground turmeric
- 2 pounds chicken cutlets (thinly cut chicken breast)
- 2 tablespoons olive oil
- One 15-ounce can chickpeas, drained and dried
- 2 cups small broccoli florets
- 1 cup sliced baby cucumbers
- 1 cup halved cherry tomatoes
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- 1 tablespoon chopped fresh parsley
- Kosher salt and freshly ground black pepper
- 1 head butter lettuce
- 1/2 cup Greek yogurt
Instructions
- Preheat the oven to 450 degrees F.
- To a small bowl, add the smoked paprika, garlic powder, onion powder, salt, cumin, black pepper and turmeric, then mix until well combined.
- Add the chicken cutlets to a sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle over half of the spice mix. Turn the cutlets over several times to coat completely in the oil and spices.
- Add the chickpeas and broccoli to a bowl. Drizzle with the remaining tablespoon olive oil, then sprinkle over the remaining spice mix. Toss to coat completely, then add to the sheet pan with the chicken. Transfer the sheet pan to the oven and roast until the chicken is cooked through and the broccoli and chickpeas are slightly crisp, about 15 minutes.
- For the salad: Meanwhile, add the cucumbers and tomatoes to a small bowl, then drizzle over the olive oil, vinegar and parsley. Season with a pinch of salt and pepper. Toss to combine, then set aside.
- Serve the chicken, broccoli and chickpeas straight from the pan, and allow everyone to place the mixture into lettuce leaves, topped off with the tomato cucumber salad and a little yogurt.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 391 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 114 mg |
| Sodium | 791 mg |
| Serving Size | 1 of 6 servings |
| Calories | 391 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 43 g |
| Cholesterol | 114 mg |
| Sodium | 791 mg |
Reviews
Loved this and would definitely make again.
I loved this recipe. It’s fresh, good flavors and lots of textures. The only difference is I made it on a low carb tortilla so it was easier to eat, and was a great wrap. This was a hit and I will make it again!
This was super easy great flavor. My lettuce was too small so it kinda turned into a salad. Will definitely make again.
The flavor is great! I couldn’t think of a single reason not to dice up the chicken and mix it in with the broccoli and chick peas, so that’s what I did. The butter lettuce also did not work great for us because it was just too small but if I could’ve found bigger pieces, it would’ve been fine. Maybe romaine leaves would work. My husband even put some in a tortilla and that worked fine. Overall a quick, healthy, tasty meal!
This recipe is so easy and delicious! My husband even ate the broccoli, which he never does. The spice blend is amazingly flavorful and the chick peas were a yummy surprise. Wrapping it all in lettuce made it feel like guilt free eating. The only thing I changed, I put lemon juice and zest in the Greek yogurt with a pinch of salt. This is going in the regular dinner rotation.
So simple and so delicious! We made this the same day we saw it on tv(except for the salad). We will make it again! Love the flavors of the spice blend.