Ingredients
- 2 large boneless skinless chicken breasts, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups baby spinach
- 1 medium red bell pepper, diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and bell pepper and cook for 4-5 minutes, stirring, until softened.
- Stir in garlic, smoked paprika, cumin, and cayenne; cook for another minute until fragrant.
- Add cubed chicken and season light with salt and pepper; cook for 5-6 minutes until lightly browned on all sides.
- Stir in chickpeas and chicken broth, scraping any brown bits from the pan.
- Simmer for 6-8 minutes, until chicken is cooked through and broth reduced slightly.
- Stir in baby spinach just until wilted, then adjust seasoning and serve hot.
Nutrition values are estimated and can vary based on specific brands and ingredient amounts.
⚠️ This is general food inspiration, not medical or nutrition advice. Please consult your doctor or a registered dietitian before starting any new diet, especially if you have diabetes, allergies, or another medical condition.