Lemon-Garlic Chicken & Chickpea Skillet

Name: Lemon-Garlic Chicken & Chickpea Skillet
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (chopped); 3 clove garlic (minced); 1 teaspoon dried oregano; 15 ounce chickpeas (rinsed and drained); 1 cup cherry tomatoes (halved); 2 cup fresh spinach; 0.5 cup vegetable broth; 2 tablespoon lemon juice; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup whole wheat couscous

Tender chicken breasts cooked with hearty chickpeas, vibrant spinach, and cherry tomatoes in a bright lemon-garlic sauce, served alongside fluffy whole wheat couscous.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $2.88/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
High-Protein
High-Fiber
Low-Fat
Low-Sugar
Low-Saturated-Fat

Ingredients

1 tablespoon olive oil
1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (chopped)
3 clove garlic (minced)
1 teaspoon dried oregano
15 ounce chickpeas (rinsed and drained)
1 cup cherry tomatoes (halved)
2 cup fresh spinach
0.5 cup vegetable broth
2 tablespoon lemon juice
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup whole wheat couscous

Instructions

Prepare the couscous: Bring 1 cup water or vegetable broth to a boil. Stir in 1 cup whole wheat couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
While couscous cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound chicken breast pieces, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
Add 1 chopped yellow onion and 3 minced garlic cloves to the skillet. Cook for 3-4 minutes, until the onion softens and garlic is fragrant.
Stir in 1 teaspoon dried oregano, 1 can chickpeas (rinsed and drained), 1 cup halved cherry tomatoes, and 1/2 cup vegetable broth. Bring to a simmer and cook for 3-5 minutes, allowing flavors to meld.
Remove from heat and stir in 2 cups fresh spinach until wilted and 2 tablespoons fresh lemon juice. Serve the chicken and chickpea mixture over the prepared whole wheat couscous.

Notes

Ensure chicken is cooked through to an internal temperature of 165°F (74°C). Whole wheat couscous offers extra fiber compared to regular couscous.

Nutrition (per serving)

Calories: 498
Protein: 38.5 g
Carbohydrates: 64.8 g
Fat: 8.8 g
Fiber: 9.2 g
Sodium: 854 mg
Saturated Fat: 1 g
Sugar: 6.8 g
Cholesterol: 80 mg