Ingredients
4
tablespoons vegetable oil
1
box (3.9 oz) Betty Crocker™ Lemon Garlic Sheet Pan Dinner Starter
4
boneless skinless chicken breasts (6 to 8 oz each)
1
can (15 oz) chickpeas, drained, rinsed
1
cup chopped red bell pepper
4
cups lightly packed fresh baby spinach
Preparation
Heat oven to 400°F. Line 18x13-inch rimmed sheet pan with cooking parchment paper. In medium bowl, mix oil and seasoning mix (from box); transfer 2 tablespoons of the mixture to large bowl. Add chicken to large bowl; turn to coat. Place chicken in pan. Roast 20 minutes.
Add chickpeas and bell pepper to medium bowl; toss to coat, and set aside. Add chickpea mixture to pan. Roast 6 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and chickpeas and peppers are hot.
Stir spinach into vegetable mixture in pan. Return pan to oven; roast 1 to 2 minutes longer or until spinach wilts slightly.
Drizzle with sauce (from box).
