Chicken Thighs & Roasted Chickpeas

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Recipe: Pulses.org

Ingredients 

Total Time:
25 minutes prep time

20 minutes cook time

45 minutes total time

Serves:
4

• 1 pound boneless chicken thighs

• ½ teaspoon salt, divided

• ½ teaspoon pepper, divided

• 2 cloves garlic, diced

• 1 (15 oz) can of chickpeas, drained and rinsed

• 1 head of kale, washed and chopped

• 2 Tbsp avocado oil, divided

• 1 teaspoon cumin

• ½ teaspoon cayenne pepper

• 1 lemon, cut into wedges

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Instructions

1. Preheat the oven to 400 F and line a baking sheet with foil. Rinse and pat dry chicken thighs. Season with salt, pepper, and garlic. Set aside.

2. Add chickpeas and kale to a bowl. Drizzle with 1 Tbsp oil and sprinkle with salt, black pepper, cumin, and cayenne. Mix to coat. Place on a baking sheet and roast for approximately 7 minutes or until crispy.

3. While kale and chickpeas roast, add 1 Tbsp oil to a large pan over medium heat. Once hot, place the chicken thighs' skin down in the pan. Cook for 4-5 minutes per side or until skin is crispy and internal temperature reaches 165 F.

4. Serve chicken thighs with roasted kale, chickpeas, and lemon wedges. Enjoy!
   

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