clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Baked Chicken with Roasted Broccoli & Chickpeas

  • Yield: 4 1x


  • 4 boneless (skinless chicken breasts)
  • 12 tablespoons butter (melted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 12 ounces broccoli florets
  • 1 can chickpeas (rinsed and drained)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 bag Alexia Roasted Smart Classics Crinkle Cut Fries


For the chicken

  1. 1) Preheat oven to 425 degrees. Brush the chicken breasts with the melted butter on both sides. In a small bowl, whisk together the salt, paprika, garlic powder, onion powder, pepper, and oregano. Sprinkle both sides of the chicken with the spice mixture and place chicken in a baking dish.
  2. 2) Bake for 15-18 minutes until cooked through or 165 degrees on a meat thermometer. Remove from oven, cover lightly with foil and let rest for 10 minutes before serving.

For the roasted broccoli and chickpeas

  1. 1) Line a baking sheet with foil and spray with cooking spray. Add the broccoli and chickpeas to the pan and toss with olive oil, salt, and garlic powder until well coated.
  2. 2) Bake in preheated 425 degree oven for 15-20 minutes until broccoli is cooked through and chickpeas begin to crisp.

For the fries

  1. 1) Bake fries according to package. I cooked the whole bag at 425 degrees for 25-30 minutes.