Low on the carbs and packed with protein and fiber, this ultra-filling Chicken, Chickpeas and Brussels recipe is a treat for your tastebuds. We start by sautéing chicken, then using the same pan with all those leftover crispy bits, we carry that delicious flavor over into our Brussels sprouts, then simply toss in our chickpeas and remaining ingredients.
Using just one skillet adds layers of delicious flavor — and it makes cleanup an absolute breeze. Even better? This nutritious meal is on the table in a super-fast 35 minutes.
And here’s another time-saving tip we love in our test kitchen: Next time a recipe calls for a can of rinsed and drained beans, forget about dirtying a colander. Instead, punch a few holes in the top and bottom of a can, then hold it under the faucet, allowing the water to drain until the liquid runs clear. Then simply open the can and you’re good to go.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1/2 tsp. garlic powder
- 4 (6 oz.) boneless, skinless chicken breast halves
- 1 Tbs. olive oil
- 8 oz. Brussels sprouts, trimmed, halved
- 1 (15.5 oz.) can chickpeas, rinsed, drained
- 1 cup cherry tomatoes, halved
- 2 Tbs. fresh lemon juice
Instructions
PrintMix garlic powder, 1/4 tsp. salt and 1/4 tsp. pepper; rub on chicken. Coat nonstick skillet with cooking spray; over medium-high heat, cook chicken, flipping, until browned, 3–4 min. per side. Remove.
In same skillet, heat oil over medium-high heat. Add Brussels sprouts; cook 5 min. Stir in chickpeas, tomatoes, lemon juice and 1/4 cup water; add chicken.
Bring to a boil; reduce heat to medium-low. Cover; cook until chicken is no longer pink, 10 min. If desired, add crispy prosciutto and thyme.
Nutrition
- Calories: 360 kcal
- Fat: 10 gram
- Saturated Fat: 2 gram
- Protein: 45 gram
- Carbohydrate: 22 gram
- Fiber: 7 gram
- Cholesterol: 124 mg
- Sugar: 5 gram
- Sodium: 378 mg
