Forget about chicken with broccoli, it’s time for a new non-boring healthy chicken dinner: It’s this 15-minute, high-protein spicy chicken and chickpeas dinner recipe! It’s delicious, prepared in one pan and best served with a small salad and hummus or your favorite sauce on the side. It’s also a great meal prep recipe if you’re into meal prep.
15-Minute High-Protein Spicy Chicken And Chickpeas Recipe
But you’ve got to admit, this is pretty genius, right? I mean how much better is this dish than a pale chicken breast with soggy broccoli on the side? I’ll tell you.
It’s much better. Like much much better. And it has a lot of protein too. 35 grams for 273 kcalories. I’d be ecstatic if I actually counted calories or macros or I could count in general. I cannot. You know what I can do?
That’s right I can cook this delicious chicken in 15 minutes using only one pan and a good amount of garlic. Here’s how.
How To Make Spicy Chicken And Chickpeas In 15 Minutes
There are a few shortcuts you can use to make this simple dinner so quickly.
- Use canned chickpeas – rinse and drain them, because if you don’t it’s pretty disgusting. Dried chickpeas, in my experience, take hours to cook.
- Chop the chicken before cooking it – this will allow it to cook quicker.
- Add flavors right in the pan – marinating takes way too long when you’re hungry and unprepared.
Spicy Chicken And Chickpeas Ingredients
We’re only using natural fresh ingredients (said the person who just told you to use canned chickpeas, let’s forgive me and move on):
- chicken breast or use boneless skinless chicken thighs
- chickpeas – look for chickpeas that are canned in a jar
- garlic – the smelly type, very essential here
- olive oil – the extra virgin type
- lemon juice – the fresh lemon type
- scallions and parsley – this dish needs something green
- crushed red pepper or chili flakes – to make the whole thing spicy…although if your garlic is like the one I got this meal would be pretty spicy already
- black pepper and salt
Meal Prep This?
Yes, you can. In fact, this is one of those meals that is perfect for meal prep. It keeps in the fridge for 3-4 days and gives you maximum flexibility. It’s very versatile:
Pair it with some hummus and salad and you’ve got yourself a great, super healthy meal prep bowl.
Sick of it by day 3? Add some tomato sauce and cheese, wrap it in a tortilla and turn it into a quesadilla. Sadly, I could never get over quesadillas.
Or turn it into fried rice? Add some extra garlic, some rice or cauliflower rice, an egg and tamari or soy sauce and your dinner is ready! That’s right, leftovers can make you creative.
And honestly, if you’re like me, you won’t get sick of the version with hummus and salad.
Here’s the recipe.
- 1 pound / 400g chicken breast, boneless, skinless, chopped
- 1 cup chickpeas, canned rinsed and drained
- 2 garlic cloves
- 1 Tbsp olive oil
- 1 tbsp lemon juice
- 2 scallions, thinly chopped
- 2 Tbsp chopped parsley
- 1 tsp crushed red pepper / chili flakes
- 1 tsp black pepper
- salt to taste
- Chop the chicken and saute it in a non-stick pan with the olive oil at medium high heat, add the crushed red pepper and black pepper and a pinch of salt and stir until coated. Cover with a lid for 3-4 minutes or until the chicken isn't pink anymore.
- Add the chickpeas and keep stirring for another 3-4 minutes. Then add in the garlic and stir again for 1-2 minutes. Add the chopped scallion and stir again for another 2 minutes or until the chicken is done.
- Take the pan off the heat sprinkle some lemon juice and thinly chopped parsley on top.
- Enjoy! This would be great to serve with a simple tomato cucumber salad, tzatziki or hummus.
Amount Per Serving: Calories: 273Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 85mgSodium: 226mgCarbohydrates: 14gFiber: 4gSugar: 2gProtein: 35g
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