Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment or foil. Stir 1 tbsp (15 mL) of the oil with paprika, salt and garlic powder in a medium bowl. Add chicken and stir to coat.
Place peppers and onion on prepared sheet. Drizzle with remaining 1 tbsp (15 mL) oil and toss well to coat. Make spaces in the vegetables and place chicken pieces in the spaces. Bake 20 to 25 minutes or until chicken is springy when pressed and cooked through. Sprinkle with chickpeas and bake another 2 to 4 minutes or until piping hot. Sprinkle with parsley. Serve with lemon wedges.
Nutrients per serving: 378 calories, 27 g protein, 14 g fat (2 g saturated fat), 37 g carbohydrates (10 g fibre), 68 mg cholesterol, 378 mg sodium
Best Health tip: This is a little bit saucy, so it’s wonderful served with crusty bread or over creamy polenta.