Description
A flavorful, easy, and nutritious one pot meal featuring chicken and chickpeas, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup diced tomatoes
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 2 cups chicken broth
- 2 cups spinach, roughly chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Add the onions and garlic, sauté until translucent.
- Add the chicken thighs and brown on both sides.
- Stir in the smoked paprika and cumin.
- Add the chickpeas, tomatoes, and chicken broth.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 20 minutes.
- Add spinach and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste.
- Serve warm.
Notes
- This recipe can be made in advance and reheated for meal prep.
- Feel free to add additional vegetables like bell peppers or zucchini.
- For a kick, add some chili flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 90mg