Name: Mediterranean Herb Chicken & Chickpea Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 3 cloves garlic, minced; 1 large zucchini, diced; 1 red bell pepper, diced; 1 cup cooked chickpeas (drained and rinsed if canned); 2 cups baby spinach; 1/2 cup kalamata olives, halved; 1 tbsp fresh oregano, chopped (or 1 tsp dried); 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1/2 tsp kosher salt; 1/2 tsp black pepper; Zest of 1 lemon (no juice)

Mediterranean Herb Chicken & Chickpea Skillet

MintyMint1478

This Mediterranean Herb Chicken & Chickpea Skillet brings together the best of Mediterranean flavors with a focus on freshness, nutrition, and balance. By seasoning the chicken early, you ensure every bite is juicy and flavorful. Chickpeas and vegetables add fiber and satisfaction, while olives and lemon zest provide a burst of classic Mediterranean taste—without any acidity or heat. The whole dish comes together in one pan, making it perfect for busy weeknights and easy cleanup. Packed with protein and color, it's a dinner that feels both hearty and light, leaving you energized and satisfied on your weight loss journey.

Ingredients

Instructions

Season the chicken breasts all over with 1/4 tsp salt and 1/4 tsp pepper. Let sit for 10 minutes to allow the salt to penetrate.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden brown, about 4 minutes per side. Transfer to a plate (they will finish cooking later).
Add the remaining 1 tbsp olive oil to the skillet. Add sliced onion and sauté for 3 minutes until soft. Add garlic, zucchini, and bell pepper. Cook, stirring, for 5 minutes until vegetables are just tender.
Add chickpeas, oregano, thyme, and lemon zest. Season with remaining salt and pepper. Sauté for 2 minutes to heat through.
Return chicken breasts to the skillet, nestling them into the vegetables. Scatter spinach and olives over everything. Cover and cook on medium-low for 8-10 minutes, until chicken is cooked through (165°F internal temp) and spinach is wilted.
Taste and adjust seasoning if needed. Serve each chicken breast over a generous portion of the vegetables and chickpeas.