Chicken Thighs with Chickpeas and Veggies

Chicken Thighs with Chickpeas and Veggies

Makes: 4 servings
Each serving contains: 2 proteins, 1 carbohydrate, 1 vegetable, 0 fat

Ingredients:

• 1 Tbsp olive oil
• 8 large bone-in chicken thighs
• 1 cup sweet onion, chopped
• 3 cloves garlic, chopped
• 1 ½ tsp smoked paprika
• ½ tsp cumin
• 2 cups grape tomatoes, sliced in half
• 1 cup spinach, chopped
• 2 cups chickpeas, rinsed
• Sea salt and pepper, to taste

Directions:

1. Preheat oven to 425°F.
2. Heat olive oil in a large oven-proof skillet over medium heat. Season chicken with salt and pepper. Cook skin side down until skin is brown and crispy, 8-10 minutes. Move chicken to a plate.
3. In the same skillet, add onion and garlic. Stir occasionally, until they start to soften, 2-4 minutes. Stir in paprika and cumin. Stir 30 seconds. Stir in tomatoes and chickpeas. Bring to a simmer. Add spinach and mix well. Season with salt and pepper. Add chicken, skin side up, to the pan.
4. Roast in the oven for 20-25 minutes.

Photo Credit: Joanne Marshall