6 boneless skinless chicken thighs, trimmed and rinsed
olive oil, to coat pan
salt and pepper, and garlic powder to taste
3 scallions, chopped
1 cup cherry tomato (200 g), halved
2 cups mushroom (300 g), sliced
2 jalapeñoes, sliced
½ can chickpeas, drained
¼ cup dry white wine (60 mL)
Nutrition Info
Calories 457
Fat 21g
Carbs 25g
Fiber 6g
Sugar 6g
Protein 41g
How to Make It
1. Step
Coat a large, circular, oven-safe pan with olive oil and place chicken thighs in the pan. Salt, pepper, and garlic powder both sides of the chicken thighs.
2. Step
Place some scallion and jalapeño slices evenly on top of the chicken thighs and underneath the chicken thighs. Place some cherry tomatoes on top of the chicken thighs.
3. Step
In the empty spaces in between the chicken thighs and the middle, place mushrooms and the remaining tomatoes, jalapeños, and scallions. Salt, pepper, and garlic powder. Drizzle with olive oil.
4. Step
Pour white wine over everything
5. Step
Bake at 375°F for 25-30 mins or until just starting to brown on top.
6. Step
Add chickpeas in the middle and open areas and mix with mushroom mixture below.
7. Step
Cook for another 25-30 mins or until crisp on top.
