Chicken with Roasted Vegetables and Chickpeas | RICARDO

Name: Chicken with Roasted Vegetables and Chickpeas | RICARDO
Total time: 35 min
Ingredients: 1 tbsp sweet paprika; 1 tsp garlic powder; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1 large sweet potato, peeled and quartered lengthwise, each wedge cut crosswise into slices 1/2 inch (1 cm) thick; 1 red bell pepper, seeded and cubed; 1 can (14 oz/398 ml) chickpeas, rinsed and drained; 1/4 cup (60 ml) vegetable oil; 1 lb (450 g) boneless, skinless chicken thighs, halved; 4 Lebanese cucumbers, quartered lengthwise; 1 cup (250 ml) store-bought tzatziki sauce; 4 pita breads; Store-bought pickled pepperoncini peppers, for serving (optional)

www.ricardocuisine.com

For a winning chicken dinner idea, try this recipe served with roasted vegetables and chickpeas.

View full recipe on www.ricardocuisine.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.ricardocuisine.com.

Share this recipe:

Cooking tools:

Oven
Stove
Baking sheet
Silicone baking mat
Parchment paper
Mixing bowl
Measuring spoon
Nonstick skillet
Chef's knife
Cutting board
Plate

Ingredients

1 tbsp sweet paprika
1 tsp garlic powder
1 tsp dried oregano
1/4 tsp red pepper flakes
1 large sweet potato, peeled and quartered lengthwise, each wedge cut crosswise into slices 1/2 inch (1 cm) thick
1 red bell pepper, seeded and cubed
1 can (14 oz/398 ml) chickpeas, rinsed and drained
1/4 cup (60 ml) vegetable oil
1 lb (450 g) boneless, skinless chicken thighs, halved
4 Lebanese cucumbers, quartered lengthwise
1 cup (250 ml) store-bought tzatziki sauce
4 pita breads
Store-bought pickled pepperoncini peppers, for serving (optional)