Baked Harissa and Lemon Chicken and Chickpeas - Bell & Evans

Ingredients

• 6 Bell & Evans Boneless, Skin-On Chicken Thighs
• 2 (15-oz) cans Chickpeas, rinsed and drained
• 1 (14.5-oz) can Diced tomatoes, drained
• 2 cups Kale, stems discarded, cut into 1-inch pieces
• 1/2 small Red onion, cut into 1/2-inch slices
• 1/2 cup Pitted kalamata olives
• 1/4 cup Harissa paste, divided
• 3 TB Honey, divided
• 1/2 Lemon, juiced
• 1 cup Whole milk Greek yogurt
• 1 TB Chopped fresh mint
• 4 cups Cooked long-grain white rice, kept warm
• 1 Lemon, cut into wedges