One-Pan Baked Chicken and Chickpea Mediterranean Bowl

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A wholesome one-pan meal combining juicy baked chicken with spiced chickpeas, tomatoes, and olives for a Mediterranean-inspired dinner. This Mediterranean-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, canned chickpeas, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving

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Ingredients

1.5 pounds boneless skinless chicken thighs
1 can (15 ounces), drained and rinsed canned chickpeas
1 cup, halved cherry tomatoes
1/2 cup pitted Kalamata olives
3 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
1/4 cup chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 pounds boneless skinless chicken thighs with 3 tablespoons extra-virgin olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
Step 2: Add 1 can (15 ounces) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, and 1/2 cup pitted Kalamata olives to the bowl and toss gently to combine.
Step 3: Spread the chicken and chickpea mixture in a single layer on a rimmed baking sheet.
Step 4: Bake for 25-30 minutes, turning the chicken and stirring the vegetables halfway through, until the chicken is cooked through and the chickpeas are slightly crispy.
Step 5: Remove from oven and drizzle 2 tablespoons lemon juice over the dish. Sprinkle 1/4 cup chopped fresh parsley on top before serving warm.
Step 6: Serve as is or over a bed of cooked couscous or rice for a complete meal.