You’re five ingredients and 25 minutes away from a low-carb, high-protein meal. This spicy dish makes leftovers to die for and using only one pan makes cleanup so easy.

Prep time: 5 minutes
Cook time: 20 minutes
Serves 4

Ingredients:

  • 16 oz. can of chickpeas
  • 16 oz. mini sweet peppers
  • 2 Tb. olive oil
  • 2 Tb. chili paste
  • 4 small skin-on chicken legs
  • 1 Tb. fresh or dried cilantro
  • ½ tsp. kosher salt
  • ½ tsp. ground black pepper
  • Cilantro

Directions:

  • 1

    Preheat the oven to 425°F.

  • 2

    Rinse chickpeas then toss together with peppers, 1 tablespoon of oil, salt and pepper.

  • 3

    In a small bowl, whisk together chili paste and 1 tablespoon of oil.

  • 4

    Rub chicken with the chili mixture.

  • 5

    On a large-rimmed baking sheet, space the chicken legs evenly apart and surround them with the chickpeas and peppers.

  • 6

    Bake for 20 minutes or until chicken is golden brown.

  • 7

    Toss with cilantro before serving.

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