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!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Season the chicken thighs on both sides with salt, black pepper, ground cumin, and smoked paprika.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

Remove from heat and sprinkle the dish with fresh parsley before serving.

Step 8

Serve warm, optionally with crusty bread or over a bed of rice for a complete meal.

Nutrition Facts

Serving size	(1710.8g)

Amount per serving	% Daily Value*
Calories	2215.9

Total Fat 124.5g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 500mg	0%
Sodium 6340.8mg	0%
Total Carbohydrate 134.4g	0%
Dietary Fiber 36.5g	0%
Total Sugars 27.6g
Protein 145.2g	0%

Vitamin D 28IU	0%
Calcium 492.8mg	0%
Iron 22.2mg	0%
Potassium 3067.3mg	0%

*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.

Source of Calories

Fat: 50.0%

Protein: 25.9%

Carbs: 24.0%