Description
Discover a delicious and easy recipe for a high-protein chicken and chickpea dish. Packed with flavor and nutrients, it’s perfect for weeknight dinners and meal prep. Learn how to make it step-by-step.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric powder
- ¼ teaspoon cayenne pepper (optional, adjust to your spice preference)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- ½ cup low-sodium vegetable or chicken broth
- 1 cup packed fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped, for garnish (optional)
- Cooked quinoa or brown rice, for serving
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken until browned and mostly cooked through; remove and set aside.
- 2. Add onion to the skillet and cook until softened and translucent.
- 3. Stir in garlic, cumin, smoked paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
- 4. Add chickpeas, diced tomatoes, and broth. Simmer, scraping up browned bits.
- 5. Return chicken to the skillet, reduce heat, cover, and simmer for 15-20 minutes until chicken is cooked through and sauce thickens.
- 6. Stir in spinach during the last 2-3 minutes until wilted. Season with salt and pepper.
- 7. Serve hot over cooked quinoa or brown rice. Garnish with cilantro or parsley if desired.
Notes
Allow to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400-450 kcal per serving (excluding rice/quinoa)
- Sugar: Approx. 5-7g per serving (excluding rice/quinoa)
- Sodium: Varies based on broth and canned goods used, aim for low-sodium options
- Fat: Approx. 10-15g per serving (excluding rice/quinoa)
- Carbohydrates: Approx. 25-30g per serving (excluding rice/quinoa)
- Fiber: Approx. 8-10g per serving (excluding rice/quinoa)
- Protein: Approx. 35-40g per serving (excluding rice/quinoa)