Description
This Fifteen-Minute Spicy Chickpeas and Chicken is a quick, protein-packed skillet meal with tender chicken, hearty chickpeas, and a spicy, smoky tomato-based sauce. It’s perfect for busy weeknights when you want something wholesome and bold without the wait.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4–1/2 teaspoon crushed red pepper flakes (to taste)
- Salt and pepper, to taste
- 1/2 cup canned crushed tomatoes or tomato sauce
- 1 tablespoon lemon juice
- Fresh parsley or cilantro, for garnish
- Optional: Greek yogurt or tahini drizzle
Instructions
- Sauté Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, season with salt, pepper, paprika, and cumin. Sear 3–4 minutes until browned and mostly cooked through.
- Add Chickpeas & Flavor:
- Add garlic, chickpeas, and red pepper flakes. Sauté 2 minutes until fragrant.
- Pour in crushed tomatoes and simmer for 5 minutes, stirring occasionally until sauce thickens and chicken is fully cooked.
- Finish & Serve:
- Stir in lemon juice. Taste and adjust seasoning.
- Serve hot with chopped herbs, and a dollop of yogurt or tahini if desired.
Notes
- Great served with rice, quinoa, or flatbread.
- Add spinach or kale for extra greens.
- Make it vegetarian by swapping chicken for tofu or more chickpeas.
Nutrition
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 85mg
