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Moroccan sheet pan chicken
2
Points®
Total Time
1 hr 2 min
Prep
12 min
Cook
50 min
Serves
4
Difficulty
Easy
The turmeric, olives, lemon, and paprika add great color and flavor to this simple roasted chicken dish. And the chickpeas, carrots, and potatoes fill out the meal, making it hearty as well as healthy. This is a great recipe to double and use all week long for lunches and dinners, whether you're having them at home, at school or at work. The cooked chicken can easily be chopped into chunks and turned into chicken salad, or sliced and tucked into wraps, piled on sandwiches, or tossed on top of your favorite salads. It's a winning recipe with bold enough flavor to keeps things interesting, while being subtle enough to use in other dishes without overpowering them. This is a recipe you want to turn to on a weekend when you feel motivated to batch cook favorites and staples to make life easier for the week to come.
Ingredients
Cooking spray
8 spray(s)
Uncooked skinless boneless chicken breast
22½ oz, (but you'll need to start with four 7-ounce skin-on bone-in split chicken breasts)
Table salt
1½ tsp
Black pepper
½ tsp
Uncooked baby potatoes
¾ pound(s), quartered
Baby carrots
6⅓ oz, 1 cup, halved lengthwise
Canned chickpeas (garbanzo beans)
1 cup(s), rinsed, drained, and patted dry
Ground cumin
1½ tsp
Paprika
1 tsp
Ground turmeric
1 tsp
Lemon
1 item(s), medium, thinly sliced
Large canned ripe black olives
5⅓ Tbsp, 1/3 cup, chopped