Lemon Chicken and Chickpeas with Spinach
Ingredients
- 1½ poundschicken breast
- 1 can (15 oz)chickpeas
- 4 cupsfresh spinach
- 3 clovesgarlic
- 1lemon
- 3 tablespoonolive oil
- ¾ cupvegetable broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 cloves garlic.
- 02
Drain and rinse 1 can chickpeas.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Pat chicken dry and season both sides generously with salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 03
Add remaining 1 tablespoon olive oil to the skillet. Stir in minced garlic and red pepper flakes, cook 30 seconds until fragrant.
- 04
Add drained chickpeas and vegetable broth, bring to a gentle simmer. Cook 3–4 minutes.
- 05
Stir in spinach in handfuls until wilted, about 2 minutes. Season with salt and pepper to taste.
- 06
Slice chicken and arrange over the chickpea–spinach mixture. Squeeze lemon juice over everything and serve immediately.
Spice Tips
For warmth without heat, add 1/2 teaspoon dried oregano or thyme to the garlic bloom in step 3. If you like more spice, increase the red pepper flakes to 1/2 teaspoon or finish with fresh cracked black pepper.
This dish comes together in about 25 minutes. You can substitute kale or chard for spinach, or add a splash of white wine to the broth for extra depth.