Mediterranean Chicken and Chickpea Skillet with Spinach

Ingredients

Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.

• 1/2 cup basmati rice

• 150 g chicken thighs

• 1/2 cup cooked chickpeas

• 1 clove of garlic

• 2 tbsp greek yogurt

• 1/2 lemons

• 1/4 onions

• 1/2 red bell pepper

• 1/4 tsp salt

• 150 g spinach

• 100 g tomatoes

• 1 cup water

• 1/4 tsp black pepper

Tools you'll need

Instructions

1. 1

   Rinse basmati rice, then combine with 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 12 minutes. Remove from heat and let stand covered.

   ~12 min
2. 2

   While rice cooks, season chicken thighs with salt and black pepper. Heat a large skillet over medium-high heat, add chicken skin-side down, and cook until golden and cooked through (internal temperature 74°C/165°F), about 6 minutes per side. Transfer to a plate.

   ~12 min
3. 3

   In the same skillet, add onion, red bell pepper, and garlic. Sauté until softened, about 3 minutes. Add tomatoes and chickpeas, cook for 2 minutes.

   ~5 min
4. 4

   Add spinach and cook until wilted, about 1 minute. Return chicken to the skillet, squeeze lemon juice over everything, and stir to combine. Cook for 1 minute to heat through.

   ~2 min
5. 5

   Serve the chicken and vegetable mixture over the cooked basmati rice, with a dollop of greek yogurt on top.

   ~2 min