Print Recipe
5 from 1 vote

Chicken and Chickpeas with Broccoli and Spinach Sauté

This chicken, chickpeas and broccoli with spinach sauté dish incorporates both animal and plant based protein with two different vegetables, resulting in a flavorful nutrient rich entree.
Author: Heather Mangieri, RDN

Ingredients

  • 1 pound boneless skinless chicken breast
  • 2 16oz chickpeas
  • 1 16oz spinach
  • 13 oz leeks
  • 4 garlic cloves
  • 2 1/4 tsp pepper
  • 1 1/4 tsp garlic powder
  • 2 tbsp lemon juice
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 350 degrees
    Prep the ingredients:
    Trim the root from the leeks and cut the dark green leaves off (save the leaves to add to a soup another day). Rinse well under cold water then chop.
    Peel and chop the garlic cloves
    Remove the chickpeas from the can and rinse under cold water
    Chop the spinach
    Remove chicken from packaging. Using a cutting board, remove any visible fat and dis-guard. Slice the chicken lengthwise into pieces. Set aside.
    Spray a baking sheet with non-stick cooking spray.
    Put broccoli and chickpeas in a bowl and add olive oil, garlic powder and 1/4 tsp of black pepper (not all of it.) Toss gently until broccoli and chickpeas are evenly covered with spices. Place in preheated oven for 15 minutes. Using a spatula, toss the broccoli and chickpeas. Continue to cook another 10-15 minutes.
    While the broccoli and chickpeas are in the oven, spray a deep sauté' pan with non-stick cooking spray. Turn on medium heat.
    Add oil, leeks, garlic and 2 tsp pepper. Sauté until leeks are see through, then add spinach and lemon juice. Stir well. Reduce heat to low-medium. Cover with a lid and simmer.
    Once cooked, transfer spinach sauté to a separate bowl. Add 1 tbsp. of chicken broth (if you do not have any chicken stock you can use water) to the sauté pan (the same pan used to cook the spinach) to deglaze. Add the cut-up chicken breast and sauté until chicken is cooked to 165 degrees.
    To Serve: Spoon broccoli and chickpea on plate, top with spinach sauté. Top with 2 ounces of cooked chicken.
    Optional: sprinkle with Parmesan cheese

Notes

  • Recipe makes 6 servings.
  • 1 serving= 340 calories, 39 grams carbohydrate, 12 grams fiber, 30 grams protein, 8 grams fat, 550 mg sodium, 15% daily calcium, 7% daily iron; 20% daily potassium