Sheet Pan Chicken and Chickpeas

1. 1

   Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). If you like, line a 10x15x1-inch baking pan with foil; set it aside.

2. 2

   In a large bowl, combine oil, sugar, mustard seeds, turmeric, cumin, ginger, coriander, salt, cinnamon, and cayenne pepper.

3. 3

   Add chicken, carrots, onion, and garbanzo beans; stir gently to coat. Transfer the mixture to the prepared baking pan.

4. 4

   Roast, uncovered, in the preheated oven until the carrots are just tender and starting to brown, and the chicken is no longer pink; an instant-read thermometer inserted near the center should read at least 165 degrees F (74 degrees C), about 30 to 35 minutes.

5. 5

   Drizzle lime juice over the chicken mixture. Sprinkle with cilantro and, if desired, almonds. Serve a lime wedge with each serving.

• Calories 392.26 kcal Moderate
• Protein 26.01 g Good Source
• Carbs 20.87 g Moderate
• Total Fat 25.54 g High
• Saturated Fat 5.17 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 100.94 mg High
• Sodium 385.92 mg Moderate
• Fiber 5.36 g Moderate
• Sugar 7.49 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 123.05 mg Low Source
• Iron 5.77 mg Good Source
• Potassium 424.05 mg Low Source
• Vitamin A 16.34 mcg_rae Low Source
• Vitamin C 7.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Mustard
• Onions 🧅