Mediterranean Chicken Chickpeas
Elevate your weeknight dinner routine with this Mediterranean Chicken Chickpeas skillet, a one-pan wonder bursting with vibrant flavors and wholesome ingredients. Tender, golden-seared chicken thighs are nestled in a hearty medley of protein-packed chickpeas, juicy Roma tomatoes, and tangy kalamata olives, all simmered in a fragrant broth infused with garlic, cumin, oregano, and a hint of smoked paprika. Fresh spinach and a splash of lemon juice add a bright, zesty finish to this dish, while a sprinkle of fresh parsley brings it beautifully together. Perfect for a quick and satisfying meal, this nutrient-rich recipe pairs wonderfully with crusty bread or fluffy rice. Packed with Mediterranean-inspired ingredients and ready in just 45 minutes, it's a healthy, flavorful feast the whole family will love!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 cups canned chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium red onion, sliced
- 2 medium Roma tomatoes, diced
- 0.5 cup kalamata olives, pitted and halved
- 2 cups fresh spinach
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Season the chicken thighs on both sides with salt, black pepper, ground cumin, and smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs. Sear them for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced red onion and minced garlic, cooking for 2-3 minutes until softened and fragrant.
Stir in the diced Roma tomatoes, chickpeas, dried oregano, and chicken broth. Scrape the bottom of the skillet to deglaze and incorporate any browned bits for extra flavor.
Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the broth. Cover and simmer for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Add the kalamata olives, fresh spinach, and lemon juice to the skillet. Stir gently and cook uncovered for an additional 2-3 minutes, allowing the spinach to wilt.
Remove from heat and sprinkle the dish with fresh parsley before serving.
Serve warm, optionally with crusty bread or over a bed of rice for a complete meal.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
