Marinated Chicken Sheet Pan Meal
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Marinated Chicken Sheet Pan Meal
Ingredients
| 4 | teaspoons finely minced garlic, divided | |
| 1 | teaspoon lemon zest, divided | |
| ¼ | cup lemon juice | |
| 1 | teaspoon salt | |
| ⅔ | cup CO-OP GOLD Intenso Extra Virgin Olive Oil, divided | |
| 1½ | tablespoons fresh rosemary, chopped | |
| 4 | CO-OP GOLD PURE Chicken Breasts, boneless and skinless | |
| 1 | tablespoon fresh thyme, chopped | |
| 20 | cherry tomatoes | |
| 2½ | cups fennel, thinly sliced | |
| 2½ | cups red onion, thinly sliced | |
| 2 | cups canned CO-OP GOLD PURE Chickpeas | |
| ½ | cup CO-OP GOLD PURE Traditional Hummus |
Directions
Serves: 4
Prep Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 20 to 30 minutes
Place three teaspoons garlic, ½ teaspoon lemon zest, lemon juice, salt, 1/3 cup olive oil and fresh rosemary in a medium-sized mixing bowl and whisk until ingredients are thoroughly combined. Then add the chicken and marinate for at least two hours.
Preheat oven to 375°F.
Place remaining garlic, lemon zest and olive oil with thyme, tomatoes, fennel, red onions and chickpeas in a large bowl. Toss well and spread out on a 12 x 15-inch baking sheet. Place the marinated chicken breasts on top. Bake for 20 to 30 minutes or until temperature reaches 165° F (74° C).
Remove from oven and let cool for five minutes. Serve with hummus.
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