Name: Mediterranean Chicken & Chickpea Skillet with Lemon-Herb Yogurt
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs (cut into bite-size pieces); 1 (15 oz) can chickpeas, drained and rinsed; 2 tbsp olive oil; 1 large red onion (sliced); 3 cloves garlic (minced); 1 pint cherry tomatoes (halved); 1 large zucchini (sliced into half-moons); 1 tsp smoked paprika; 1 tsp ground cumin; Salt and black pepper to taste; 1 lemon (zested and juiced); 1/2 cup plain Greek yogurt (plus more for serving); 1/4 cup fresh parsley (chopped)

Mediterranean Chicken & Chickpea Skillet with Lemon-Herb Yogurt

SilkyApple9348

This Mediterranean Chicken & Chickpea Skillet brings together the sun-soaked flavors of the Mediterranean in a single pan—perfect for busy weeknights and meal planning. Searing the chicken in a hot pan (taking inspiration from expert wok technique) locks in juiciness, while the addition of chickpeas boosts protein, making this dish both satisfying and nutritious. The lemon-herb yogurt adds a creamy, tangy finish that brightens the whole meal. With vibrant vegetables and plenty of fresh herbs, this dinner is as beautiful on the plate as it is packed with flavor. Ready in just about 35 minutes, it’s a protein-rich meal you’ll look forward to again and again.

Ingredients

Instructions

Pat chicken dry and season generously with salt, pepper, smoked paprika, and cumin. Set aside.
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer (work in batches if needed to avoid overcrowding). Sear undisturbed for 2-3 minutes, then toss and cook another 3-4 minutes until golden and cooked through. Transfer chicken to a plate.
Add remaining olive oil to skillet. Add sliced onion and cook, stirring, until softened, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
Add zucchini and cherry tomatoes to skillet. Cook, stirring frequently, until vegetables are just tender and tomatoes are starting to burst, about 4-5 minutes.
Return chicken to skillet along with chickpeas. Stir to combine and warm through, 2-3 minutes. Remove from heat.
In a small bowl, mix Greek yogurt with lemon zest, half the lemon juice, and half the chopped parsley. Season with salt and pepper.
Divide chicken and vegetable mixture among 4 plates. Top each serving with a dollop of lemon-herb yogurt and a sprinkle of remaining parsley. Serve with lemon wedges.