NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup canned chickpeas

0.5 tbsp olive oil

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and dice into bite-sized pieces.

• 2

  Rinse the canned chickpeas thoroughly and pat them very dry to ensure they crisp up in the pan.

• 3

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the chicken and chickpeas to the skillet, seasoning evenly with sea salt, black pepper, and dried oregano.

• 5

  Sauté for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the chickpeas are golden brown.

• 6

  Add the minced garlic to the pan and sauté for 60 seconds until fragrant.

• 7

  Toss in the baby spinach and cook just until the leaves begin to wilt.

• 8

  Remove the skillet from the heat and stir in the fresh parsley, fresh dill, and lemon juice.

• 9

  Serve immediately while the chickpeas are at their peak crispiness.