Skillet Harissa Chicken and Chickpeas
Lemon Cauliflower and Broccoli "Rice"
Ingredients
- 1 lb boneless, skinless chicken thighs (about 6)
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- ½ Tbsp minced garlic
- ½ (6-oz) can tomato paste
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 cup chicken broth
- ½ Tbsp harissa seasoning blend (such as Spice Islands)
- 1 (5-oz) pkg baby spinach
Instructions
- Sprinkle chicken with salt and pepper. Cook 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.
- Divide into 3 portions; serve 2 portions. Refrigerate remaining portion up to 3 days.
Side Dish Ingredients
- 1 (12-oz) pkg frozen riced cauliflower and broccoli
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil
Side Dish Instructions
- Cook cauliflower rice according to package directions; stir in lemon juice, oil, and salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 2 | |
| Calories |
370
|
0
|
370
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
