Week 1dinner·35 min·4 servings·easy
Mediterranean Lemon-Garlic Chicken with Chickpeas
Mediterranean (Greek / Levantine-inspired)
Ingredients
- 1.5 lb boneless skinless chicken breasts
- 1 15-oz can canned chickpeas
- 4 cloves garlic
- 1 medium yellow onion
- 2 whole lemon
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp paprika
- 4 cups baby spinach
- 1 tsp salt
- 0.5 tsp black pepper
Steps
- 1Pat chicken dry and cut into 1-inch pieces. Season with salt, pepper, paprika, and oregano.
- 2Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6–8 minutes. Transfer to a plate.
- 3Add remaining oil, diced onion, and minced garlic to the skillet. Sauté 3–4 minutes until soft and fragrant.
- 4Drain and rinse chickpeas; add to skillet with juice of 1 lemon and 1/4 cup water. Simmer 5 minutes.
- 5Return chicken to the pan. Stir in spinach until wilted, 1–2 minutes. Finish with zest and juice of the second lemon. Taste and adjust seasoning.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
chickenchickpeasone-pangluten-freehigh-proteinMediterranean
