Description
A simple, crowd-pleasing sheet pan appetizer featuring honey-garlic chicken bites, crispy spiced chickpeas, and Parmesan roasted vegetables.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- 1 cup (150 g) broccoli florets
- 1 cup (150 g) bell peppers, sliced
- 1 cup (120 g) zucchini, sliced
- 1½ tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Toss chicken with olive oil, honey, garlic, paprika, salt, and black pepper.
- Toss chickpeas with olive oil, cumin, smoked paprika, and salt.
- Toss vegetables with olive oil, salt, and black pepper.
- Arrange chicken, chickpeas, and vegetables in separate sections on the pan.
- Roast for 15 minutes.
- Flip chicken, sprinkle vegetables with Parmesan, and return to oven.
- Roast for 10–12 more minutes until chicken is cooked and chickpeas are crispy.
- Serve warm.
Notes
- Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Toss chicken with olive oil, honey, garlic, paprika, salt, and black pepper.
- Toss chickpeas with olive oil, cumin, smoked paprika, and salt.
- Toss vegetables with olive oil, salt, and black pepper.
- Arrange chicken, chickpeas, and vegetables in separate sections on the pan.
- Roast for 15 minutes.
- Flip chicken, sprinkle vegetables with Parmesan, and return to oven.
- Roast for 10–12 more minutes until chicken is cooked and chickpeas are crispy.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 27 minutes