Ingredients
4 boneless skinless chicken thighs
1½ cups canned chickpeas (drained and rinsed)
2 cups fresh spinach
1 small onion, diced
2 cloves garlic, minced
1 can diced tomatoes (28 oz), drained
2 tbsp olive oil
1 lemon, juiced and zested
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Salt to taste
Black pepper to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent.
Add chicken thighs and season with paprika, salt, and pepper. Cook until browned on all sides.
Stir in oregano, thyme, and diced tomatoes. Simmer 10 minutes.
Add chickpeas and simmer 5 more minutes. Fold in spinach until wilted.
Mix in lemon juice and zest. Cook 2-3 minutes; adjust seasoning.
Notes
Substitute chicken with tofu for a vegetarian version
Use fresh herbs if available for a brighter flavor
Add ½ cup chopped carrots or zucchini in step 2 for extra veggies
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Sautéing/Simmering
- Cuisine: Mediterranean
- Diet: Balanced
Nutrition
- Serving Size: 1 serving
- Calories: 345
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2.3g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg