High Protein Chicken with Chickpeas and Veggies

Why make this recipe

High Protein Chicken with Chickpeas and Veggies is a fantastic meal option for those looking to enjoy a delicious, nutritious dish. This recipe is packed with protein from chicken and chickpeas, making it great for muscle building and recovery. Plus, the vibrant veggies add fiber and essential nutrients. It’s simple to prepare and makes a perfect weeknight dinner that everyone in the family can enjoy.

How to make High Protein Chicken with Chickpeas and Veggies

Ingredients:

• 2 chicken breasts
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 bell pepper, diced
• 1 zucchini, diced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
3. Add the chicken to the skillet and cook for 6-7 minutes on each side, until cooked through.
4. Remove the chicken and set it aside.
5. In the same skillet, add chickpeas, bell pepper, and zucchini; sauté for about 5-7 minutes until veggies are tender.
6. Slice the chicken and serve it on top of the chickpeas and veggies.
7. Garnish with fresh parsley before serving.

How to serve High Protein Chicken with Chickpeas and Veggies

This dish can be served warm on its own or over a bed of quinoa or brown rice for extra carbohydrates. You can enjoy it with a light salad or whole grain bread on the side. Sprinkling some additional herbs can elevate the flavor even more.

How to store High Protein Chicken with Chickpeas and Veggies

To store leftovers, allow the dish to cool down completely. Then place it in an airtight container. It can be kept in the fridge for up to 3 days. If you want to store it longer, consider freezing it. Just make sure to thaw it in the fridge before reheating.

Tips to make High Protein Chicken with Chickpeas and Veggies

• Make sure the chicken is cooked all the way through by checking if the juices run clear.
• You can add other vegetables like spinach or broccoli for added nutrition.
• For a bit of heat, consider adding red pepper flakes while cooking.

Variation (if any)

If you prefer, you can replace chicken with tofu or a different protein source like shrimp for a different take on this recipe. Using different spices like cumin or curry powder can also add a unique taste.

FAQs

1. Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it properly before cooking to ensure even cooking.

2. Is this recipe good for meal prep?
Absolutely! This recipe works well for meal prepping. You can make a larger batch and store it for easy meals throughout the week.

3. Can I cook this on a grill?
Yes, grilling the chicken is a great option. Just season the chicken as instructed and grill until cooked through, then combine with the sautéed veggies and chickpeas.

High Protein Chicken with Chickpeas and Veggies

A nutritious and delicious meal packed with protein from chicken and chickpeas, complemented by vibrant veggies for a perfect weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts Ensure they are fully thawed if previously frozen.
• 1 can (15 oz) chickpeas, rinsed and drained Canned chickpeas save time.
• 1 piece bell pepper, diced Any color will work.
• 1 piece zucchini, diced

Seasonings and Garnish

• 1 tablespoon olive oil For cooking the chicken and veggies.
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste Salt and pepper Adjust according to preference.
• Fresh parsley for garnish Chopped, for serving.

Method

 

Cooking the Chicken

1. Heat olive oil in a large skillet over medium heat.
2. Season the chicken breasts with garlic powder, paprika, salt, and pepper.
3. Add the chicken to the skillet and cook for 6-7 minutes on each side, until cooked through.
4. Remove the chicken and set it aside.

Cooking the Veggies

1. In the same skillet, add chickpeas, bell pepper, and zucchini; sauté for about 5-7 minutes until veggies are tender.
2. Slice the chicken and serve it on top of the chickpeas and veggies.
3. Garnish with fresh parsley before serving.

Notes

This dish can be served warm on its own or over a bed of quinoa or brown rice. Consider adding herbs for extra flavor. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.