Skillet Harissa Chicken and Chickpeas
Lemon Couscous
Ingredients
- 2 lb boneless, skinless chicken thighs (about 6)
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
- 1 (6-oz) can tomato paste
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 Tbsp harissa seasoning blend
- 2 (5-oz) pkg baby spinach
Instructions
- Sprinkle chicken with salt and pepper. Cook, in batches, in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomato paste; cook 1 to 2 minutes. Add chickpeas, broth, and harissa; cook 5 minutes.
- Gradually stir spinach into chickpea mixture. Cook 1 to 2 minutes or until spinach is wilted. Return chicken and accumulated juices to skillet; cook 1 to 2 minutes.
Side Dish Ingredients
- 2 cups plain couscous
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Prepare couscous according to package directions; fluff. Stir in lemon zest, salt, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
217
|
587
|
| Fat (g) | 17 | 0 | 17 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 34 | 7 | 41 |
| Carb (g) | 20 | 45 | 65 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 810 | 200 | 1010 |
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