Some of Ree’s favorite recipes are made using a sheet pan. Often, she opens her fridge and creates something from whatever she finds inside, all cooked together on a sheet pan. She likes to serve this chicken in lettuce cups.
To a small bowl, add the smoked paprika, garlic powder, onion powder, salt, cumin, black pepper and turmeric, then mix until well combined.
Add the chicken cutlets to a sheet pan. Drizzle with 1 tablespoon olive oil and sprinkle over half of the spice mix. Turn the cutlets over several times to coat completely in the oil and spices.
Add the chickpeas and broccoli to a bowl. Drizzle with the remaining tablespoon olive oil, then sprinkle over the remaining spice mix. Toss to coat completely, then add to the sheet pan with the chicken. Transfer the sheet pan to the oven and roast until the chicken is cooked through and the broccoli and chickpeas are slightly crisp, about 15 minutes.
For the salad: Meanwhile, add the cucumbers and tomatoes to a small bowl, then drizzle over the olive oil, vinegar and parsley. Season with a pinch of salt and pepper. Toss to combine, then set aside.
Serve the chicken, broccoli and chickpeas straight from the pan, and allow everyone to place the mixture into lettuce leaves, topped off with the tomato cucumber salad and a little yogurt.
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