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Dinner Recipes

Spiced Chicken ‘n’ Chickpeas Recipe: Healthy One-Skillet Dinner

Need a quick weeknight dinner idea? This one-skillet spiced chicken ‘n’ chickpeas recipe is sure to satisfy. Our secret? Using pre-seasoned couscous makes for speedier cook time and loads of flavor. For a chewier, nutty version, try using Israeli or pearled couscous.

What better way to elevate your weeknight dinner game than with an upgrade to chicken and chickpeas. After all, these two star proteins need a little love for that pop of flavor. This spiced chicken ‘n’ chickpeas recipe combines tender chicken breasts with nutritious chickpeas, seasoned with a medley of aromatic spices like cumin, paprika and garlic. To ensure juicy chicken and perfectly crisp chickpeas, consider marinating the chicken in the spice blend for at least 30 minutes before cooking. Then roast the chickpeas separately to achieve that desirable crunch. For added freshness and brightness. garnish your dish with a squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Or, for a vegetarian twist, swap the chicken with cauliflower florets or tofu cubes, and adjust the cooking time accordingly for a plant-based alternative that’s equally delicious.

Want some expert tips for cooking chickpeas? Click here for Alton Brown’s Easy Trick for Getting Crispy Baked Chickpeas Is a Healthy Snack Game-Changer. And for more ways to use chickpea, check out Chickpea Fries, Chickpea Flour and Chickpea Cookie Dough.


4 servings

Total Time

Prep Time

Cook Time


  • ¾ cup nonfat plain Greek yogurt
  • 2 Tbs. chopped fresh cilantro + additional leaves
  • 1 Tbs. lime juice
  • 2 Tbs. olive oil
  • 1 lb. boneless skinless chicken breast halves, cut into ½"-thick slices
  • ¼ tsp. salt
  • 1 onion, halved, thinly sliced
  • 1 red pepper, sliced
  • ½ tsp. paprika
  • ½ tsp. ground cumin
  • 1 (5.8 oz.) pkg. roasted garlic and olive oil couscous
  • 1 (15.5 oz.) can chickpeas, rinsed, drained
  • ⅓ cup chopped dried apricots



In a small bowl, stir together yogurt, chopped cilantro and lime juice; cover and chill until ready to serve. In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with ¼ tsp. salt; add to skillet. Cook, stirring occasionally, until cooked through, 5–6 min.; transfer to a plate and cover to keep warm.

In the same skillet over medium heat, cook onion, stirring occasionally, until softened, 5–7 min. Add red pepper, paprika and cumin; cook until tender, 5–7 min. Add 1½ cups water and seasoning packet from couscous; bring to a boil. Remove from heat; stir in couscous. Top with chickpeas, apricots and chicken.

Cover; let stand 5 min. Stir to combine. Serve with reserved yogurt mixture. If desired, top with cilantro leaves.

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