Description
This Mediterranean chicken with spicy chickpeas and arugula is a hearty and healthy dinner packed with protein and flavor. Perfectly sautéed chicken breasts are served atop a warm, spiced chickpea mixture and peppery arugula, making this dish ideal for a low-fat, satisfying weeknight meal.
Ingredients
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4 boneless, skinless chicken breast halves
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Salt and freshly ground black pepper, to taste
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1 tablespoon olive oil, plus more for drizzling
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1 small yellow onion, finely chopped
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3 garlic cloves, minced
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1 teaspoon ground cumin
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1/2 teaspoon crushed red pepper flakes
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1 (15-ounce) can chickpeas, drained and rinsed
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1/2 cup low-sodium chicken broth
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2 tablespoons fresh lemon juice (plus wedges for serving)
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4 cups baby arugula
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1 tablespoon unsalted butter
Instructions
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Season the chicken breasts with salt and pepper.
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In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
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Add the chicken and cook until golden brown and cooked through, about 6–8 minutes per side. Transfer to a plate and tent with foil.
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In the same skillet, add a drizzle of olive oil if needed, then sauté the onion over medium heat until soft, about 5 minutes.
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Add the garlic, cumin, and red pepper flakes, and cook for another minute until fragrant.
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Stir in the chickpeas and chicken broth. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
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Stir in the lemon juice and season with salt and pepper to taste.
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Remove the skillet from heat and stir in the butter until melted and incorporated.
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To serve, place a handful of arugula on each plate, top with chicken breast, then spoon the chickpea mixture over the top. Drizzle with olive oil and serve with lemon wedges.
Notes
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You can substitute baby spinach for arugula if preferred.
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Adjust the red pepper flakes to control the heat level.
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Serve with crusty bread to soak up the flavorful juices.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
