Lemongrass Sheet Pan Chickpea Recipe

Elevate your dinner routine with this Lemongrass Sheet Pan Chickpea delivering 32g of protein in every portion. Simple preparation meets incredible flavor.

Ingredients

• 2 cans (400g each) chickpeas, drained and rinsed
• 2 lemons, juiced and zested
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 2 cups mixed vegetables (bell peppers, onions, zucchini)
• 2 cups cooked jasmine rice
• Salt and pepper to taste

Instructions

1. Preheat oven to 425F (220C) and line a sheet pan with parchment paper.
2. Season protein with spices, oil, salt, and pepper. Place on one side of the pan.
3. Toss vegetables with oil and seasonings. Arrange on the other side of the pan.
4. Roast for 15-20 minutes until protein is cooked through and vegetables are tender.
5. Drizzle with sauce or glaze during the last 5 minutes of cooking.
6. Let rest 5 minutes. Serve over grain of choice with pan juices.

Tips & Variations

• Store in airtight containers in the fridge for up to 4 days. Reheat gently before serving.
• Feel free to swap the protein for your preferred option while keeping portions similar.
• Add a pinch of red pepper flakes or hot sauce for a spicy kick.
• This recipe is naturally gluten-free. Always check labels on sauces and seasonings to confirm.
• For extra protein, add a side of cottage cheese or increase the protein portion by 25%.

Nutrition Breakdown

Calories: 362 kcal

Protein: 32g

Fat: 13g

Carbs: 41g

Fiber: 9g

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