Hit It!® Fitness Trainer, Constance Barker loves creating new dishes to share with her clients. This protein packed dinner idea smells just as delicious as it tastes! It also holds up really well as leftovers to take to lunch the following day.
2 15 oz cans chickpeas, drained and rinsed
6 TB olive oil kosher salt
1.25 lbs medium shrimp, tail on…peeled and deveined
3 cloves garlic, minced
1 tsp finely grated lemon zest
1/2 tsp red pepper flakes
1/2 cup roughly chopped fresh parsley
Lemon wedges, for serving
Position rack in the upper third of the oven and preheat to 450. Toss the chickpeas with 1 TB olive oil and 1/2 tsp salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes. Meanwhile, toss the shrimp with 4 TB olive oil, garlic, lemon zest, red pepper flakes and 1 tsp salt in a medium bowl. Marinate 10 minutes.
Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5-8 minutes. Drizzle with the remaining 1 TB olive oil and sprinkle with parsley. Serve with lemon wedges and enjoy!