Chef's Pick
25 min.
890 cal.
2 serv.
No Heat
Cook time: 25 minutes
Preheat oven to 400; drain + rinse beans; slice asparagus in half + set aside
Pat chicken thighs dry, rub with 1 tbsp oil + half seasoning pack then add to a sheet pan; add chickpeas + grape tomatoes to the pan, drizzle all with 1 tbsp oil + season with salt/pep
Bake 10 min; stir in asparagus + bake 10-15 min more until veggies are tender + chicken is cooked through
Drizzle with half container of pesto + divide to plates
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
890
49g
63
Saturated Fat
8g
40%
Trans Fat
0g
190mg
64%
500mg
22%
52g
19%
Dietary Fiber
14g
50%
Total Sugars
9g
Included 0g added sugars
0%
57g
0%
11%
119%
15%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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