Skillet Harissa Chicken and Chickpeas
Lemon Cauliflower and Broccoli "Rice"
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 chicken broth
- 1 Tbsp harissa seasoning blend (such as Spice Islands; see Note)
- 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 (12-oz) pkg frozen riced cauliflower and broccoli
- 1 Tbsp olive oil
- 1 Tbsp fresh lemon juice
- ½ tsp lemon-pepper seasoning
Side Dish Instructions
- Cook cauliflower rice according to package directions. Stir in oil, lemon juice, lemon-pepper, and salt to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
0
|
370
|
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