We love SHEET TRAY SUPPERS at our house! On this night, I took out my sheet tray and added asparagus, a sliced lemon, chicken breasts and chickpeas along with some rosemary. I baked it and then served some steamed rice on the side. Easy as that!
This recipe serves as many as you want! Just load your baking sheet up with as much as your family needs for the night.
chicken breasts (we used boneless, skinless cut into pieces)
1 lemon, sliced
1 (15 oz) can of chickpeas, rinsed and drained
Extra Virgin Olive Oil (EVOO)
salt and pepper (I love a good Kosher salt)
Preheat your oven to 400 degrees.
Line a baking sheet with foil and then spray with Pam (for easy clean up!). Line up your meat and veggies on your baking sheet (try as hard as you can not to over-crowd). Add in your rosemary on top. Drizzle a very liberal amount of EVOO down over everything (several big tablespoons) and then sprinkle on a very generous pinch of both salt and pepper.
Place your tray in the oven and roast for about 40 minutes.
When you pull your try out, your veggies will be tender and your chicken cooked to perfection.
We served ours with steamed rice and called it a night! xo