Mediterranean Chicken & Chickpea Skillet Bowls

A wholesome and satisfying one-pan skillet meal featuring lean ground chicken, fiber-rich chickpeas, and plenty of fresh vegetables, seasoned with mild Mediterranean herbs and a bright lemon finish. Served over fluffy whole wheat couscous for a complete meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 7
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.75/serving

Dietary

• High-Protein
• High-Fiber
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• one-pot
• sauté
• healthy
• comfort food
• savory
• fresh

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 pound ground chicken (lean)
• 1 red bell pepper (cored, chopped)
• 1 green bell pepper (cored, chopped)
• 1 zucchini (medium, chopped)
• 1.5 teaspoon dried oregano
• 0.75 teaspoon dried thyme
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 can diced tomatoes (28-ounce, undrained)
• 2 can chickpeas (15-ounce, rinsed, drained)
• 0.75 cup vegetable broth
• 1.5 cup whole wheat couscous
• 1.5 cup water
• 2 tablespoon lemon juice (from 1 each lemon)
• 0.5 cup fresh parsley (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened, about 5 minutes.
2. Stir in the minced garlic and cook for 1 minute until fragrant. Add the lean ground chicken and cook, breaking it apart with a spoon, until browned through, about 5-7 minutes.
3. Drain any excess fat from the skillet. Add the chopped red bell pepper, green bell pepper, and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables start to soften.
4. Stir in 1 1/2 teaspoons of dried oregano, 3/4 teaspoon of dried thyme, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Mix well to combine.
5. Pour in the diced tomatoes (undrained), rinsed and drained chickpeas, and 3/4 cup of vegetable broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes to allow flavors to meld.
6. While the skillet simmers, prepare the whole wheat couscous. In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in 1 1/2 cups of whole wheat couscous. Remove from heat, cover, and let stand for 5 minutes. Fluff with a fork.
7. Once the skillet is done, remove from heat. Stir in 2 tablespoons of lemon juice. Taste and adjust seasonings if necessary.
8. Serve the Mediterranean Chicken & Chickpea Skillet over beds of fluffy whole wheat couscous. Garnish with chopped fresh parsley, if desired.

Notes

This skillet dish makes great leftovers and reheats well. Adjust the amount of broth if you prefer a thicker or thinner consistency.

Nutrition (per serving)

• Calories: 512
• Protein: 28.4 g
• Carbohydrates: 69.8 g
• Fat: 12.3 g
• Fiber: 11 g
• Sodium: 1335 mg
• Saturated Fat: 2 g
• Sugar: 10.4 g
• Cholesterol: 46 mg