Lemon-Garlic Chicken Thighs with Chickpeas & Spinach
A one-pan weeknight dinner: golden chicken thighs, crispy chickpeas, garlic, lemon and spinach with a sprinkle of feta. Pack the leftovers for a filling lunch bowl.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs
- 1 tbsp Extra-virgin olive oil
- 1 tsp each Dried oregano and smoked paprika
- 4 cloves Garlic, sliced
- 1 (15 oz) can Chickpeas, rinsed and patted dry
- 1/2 cup Low-sodium chicken broth
- 1 Lemon
- 5 oz Baby spinach
- 2 oz Feta, crumbled
Directions
- Season the chicken with oregano, paprika, salt and pepper. Sear in the oil in a large skillet over medium-high heat, 5 to 6 minutes per side, until 175°F inside. Set aside.
- Add the chickpeas to the pan and cook 5 minutes until lightly crisp. Add the garlic for 1 minute.
- Pour in the broth and the juice of half the lemon and scrape up the browned bits. Add the spinach and stir until wilted.
- Return the chicken, top with feta and lemon slices and serve.
Calorie breakdown
Chicken 205 · chickpeas 88 · feta 38 · olive oil 30 · spinach 9 · garlic 3 · lemon 3 · broth 1 · spices 1
💡 Lighter tip: For lunch the next day, slice the chicken and pack it over the chickpeas and spinach with a lemon wedge. It's good warm or cold.
Helpful for this recipe
Cast iron skilletShop on Amazon →Glass meal prep containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →