Mediterranean Chicken Chickpea Skillet

🫒 Mediterranean Chicken Chickpea Skillet

Ingredients

• 500 g boneless, skinless chicken thighs or breasts, bite-size pieces

• 2 tbsp extra-virgin olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 1 red bell pepper, sliced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp dried oregano

• ½ tsp ground coriander

• Salt & black pepper, to taste

• 1 can (400 g) chickpeas, drained & rinsed

• 1 cup cherry tomatoes, halved

• ¼ cup Kalamata olives, sliced

• ¼ cup chicken broth or water

• Juice of ½ lemon

• 2 tbsp fresh parsley or cilantro, chopped

Optional Finish

• Crumbled feta cheese

• Red pepper flakes

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Instructions

1. Season chicken: Toss chicken with cumin, paprika, oregano, coriander, salt, and pepper.

2. Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes until golden. Remove and set aside.

3. Sauté vegetables: In same skillet, add onion and bell pepper. Cook 3–4 minutes until softened. Add garlic; cook 30 seconds.

4. Build skillet: Stir in chickpeas, tomatoes, olives, and broth. Bring to a gentle simmer.

5. Combine: Return chicken to skillet. Cover and cook 8–10 minutes until chicken is cooked through and sauce thickens slightly.

6. Finish: Stir in lemon juice and fresh herbs. Adjust seasoning.

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Serving Ideas

• Serve over brown rice, couscous, or quinoa

• Spoon into warm pita or flatbread

• Enjoy as a low-carb bowl with extra veggies

Variations

• Spicy: Add harissa or chili flakes

• Creamy: Stir in 2 tbsp Greek yogurt at the end

• Veg-boosted: Add spinach or zucchini