Name: Mediterranean Wok-Seared Chicken with Chickpeas and Greens
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6-7 oz each) boneless, skinless chicken breasts; 2 tbsp olive oil (plus 1 tsp for finishing); 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 medium red onion, thinly sliced; 4 garlic cloves, thinly sliced; 1 (15 oz) can chickpeas, drained and rinsed; 5 oz baby spinach (about 6 cups); 1 medium lemon (zest and juice); 1/4 cup chopped fresh parsley

Mediterranean Wok-Seared Chicken with Chickpeas and Greens

SweetMelon3439

This Mediterranean-inspired dinner delivers robust flavor and balanced nutrition in just 40 minutes. The wok-searing technique locks in the succulence of spiced chicken while the quick toss with chickpeas, spinach, and aromatics ensures a vibrant, satisfying meal. High in protein and fiber, each serving supports your nutritional needs—especially for active women in menopause—while keeping things dairy-free. A burst of lemon and fresh parsley at the end brings brightness, making every bite as lively as a stroll along the Mediterranean coast. Serve with a glass of water and enjoy a delicious, feel-good dinner!

Ingredients

Instructions

Pat chicken breasts dry. Slice each breast horizontally to create thinner cutlets for faster, even cooking. Season both sides with salt, pepper, smoked paprika, and cumin.
Heat a large wok (or 12-inch skillet) over high heat until just smoking. Add 1 tbsp olive oil, swirling to coat. Add half the chicken cutlets in a single layer. Sear, tossing with a forward scooping motion, until golden and cooked through (about 3-4 minutes per side). Transfer to a plate. Repeat with remaining chicken and 1 tbsp oil.
Reduce heat to medium-high. Add onion and garlic to the wok, stirring constantly for 2 minutes until fragrant and softened.
Add chickpeas and toss for 2-3 minutes until slightly crisped and heated through.
Add spinach in batches, tossing until just wilted. Return chicken to wok to warm through. Remove from heat.
Drizzle with 1 tsp olive oil, lemon zest, and lemon juice. Toss with parsley. Slice chicken and serve atop chickpea-spinach mixture. Spoon any juices over top.