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20-Minute Spiced Chicken With Tomatoes And Chickpeas Sheet Pan Dinner Recipe

Here’s how to finally use those chicken breasts in your freezer.

spiced chicken with tomatoes and chickpeas
Linda Xiao

Whip up a comforting—and protein-packed—sheet pan supper that incorporates paprika chicken, crisp chickpeas, juicy tomatoes, and crushed garlic. Hearty and satisfying on a plate, comin’ right up.

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Cal/Serv: 391
Yields: 4
Total Time: 0 hours 20 mins
12 oz.

cherry tomatoes


cloves garlic, smashed, in their skins 


15-oz can chickpeas, rinsed 

3 tbsp.

olive oil, divided 

Kosher salt and pepper


6-oz boneless, skinless chicken breasts 

2 tsp.


1/8 tsp.

smoked paprika

  1. Heat oven to 425°F. On a rimmed baking sheet, toss tomatoes, garlic, and chickpeas with 2 Tbsp oil and ¼ tsp each salt and pepper. Roast 10 min. 
  2. Heat remaining Tbsp oil in a large skillet on medium. Season chicken with both paprikas and ½ tsp each salt and pepper and cook until golden brown on one side, 5 to 6 min. Flip chicken over and cook 1 min. more. Transfer to baking sheet with tomatoes and chickpeas and roast until cooked through, about 6 min. more. Discard garlic skins before serving. 

Per serving: 391 cal, 16 g fat (2.5 g sat), 40 g protein, 589 mg sodium, 21 g carb, 5 g sugars (0 g added sugars), 6 g fiber

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