Sheet Pan
Weeknight Sheet-Pan Chicken & Broccoli, Smoky Chipotle Style, with Roasted Chickpeas
This version turns chicken, broccoli, and sweet peppers into a complete one-pan dinner and leans into smoky chipotle flavor. It is streamlined for the busiest part of the week, with extra plant protein and texture from Roasted Chickpeas.
Add this meal to an editable plan and review every suggested ingredient.
Preview the developer handoffWhat you’ll need
Ingredients
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- 5 cups broccoli florets
- 2 bell peppers, sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 cups cooked brown rice, for serving
- 1 tsp smoked paprika
- 1 tbsp minced chipotle in adobo
- 1 lime, juiced
- 1 can chickpeas, rinsed, drained, and patted dry
Make it happen
Directions
- 1
Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
- 2
Whisk 1 tsp smoked paprika and 1 tbsp minced chipotle in adobo with olive oil, salt, and pepper in a large bowl.
- 3
Add the chicken and vegetables, toss well, and spread in a single layer.
- 4
Roast for 22–24 minutes, stirring once, until the chicken reaches 165°F. Finish and serve over brown rice.
- 5
Roast or skillet-crisp the chickpeas until golden and add them during the final five minutes.
Estimated per serving
Nutrition at a glance
Recipe makes 3 servings. Values are planning estimates, not medical advice.