Baked Chicken Thighs with Chickpeas and Tomatoes

Baked Chicken Thighs with Chickpeas and Tomatoes

Prep Time

60 Mins






Diabetic, Gluten-Free, Lactose Free
Garlic, oregano, onions and tomatoes are combined to create these rich and flavorful chicken thighs then paired with oven-baked chickpeas and fresh tomatoes.


1 (15 oz) can chickpeas (choose no-salt-added or low-sodium chickpeas and rinse and drain well before use)
1 large tomato, diced
1 medium onion, coarsely chopped
2 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. salt
2 tsp. olive oil
2 bone-in chicken thighs, skinned and trimmed of visible fat
1/4 tsp. paprika


1. Preheat the oven to 375°F.
2. In an 8x8-inch baking dish, combine the chickpeas, tomato, onion, and garlic.
3. In a small bowl, mix the oregano, pepper, and salt.
4. Sprinkle half the seasoning mixture over the chickpea mixture and stir to combine.
5. Rub the remaining seasoning mixture and oil into the chicken. Place the chicken on the chickpea mixture. Sprinkle the chicken with the paprika.
6. Cover with foil and bake for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the chicken is cooked through. To serve, plate 1 chicken thigh with half the chickpea-tomato mixture.

Nutritional Information

  • Total Fat: 14g
    • Saturated Fat: 1g
  • Cholesterol: 90g
  • Sodium: 165g
  • Protein: 37g
  • Total Carbohydrate: 45g
    • DietaryFiber: 12g
    • Sugar: 12g