Cumin-Scented Chicken & Pan Roasted Chickpeas

Makes : Yield_value_display4 Yield_measureservings Prep10 minsCook20 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

410

Total Fat

10g

Saturated Fat

2g

Cholesterol

90mg

Sodium

590mg

Total Carbs

43g

Dietary Fiber

6g

Sugars

6g

Protein

34g

Calcium

83mg

Iron

3mg

Potassium

799mg

Ingredients
  1. 1 Tbsp. olive oil
  2. 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  3. 1 tsp. ground cumin
  4. 1 can (15.5 oz.) low sodium chickpeas, rinsed and drained
  5. 1 orange or yellow bell pepper, diced (about 1 1/2 cups)
  6. 1/2 cup chopped onion
  7. 2 cups water
  8. 1 package Knorr® Rice Sides™ - Chicken flavor Broccoli
  9. 2 Tbsp. crumbled feta cheese

Directions

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1. SEASON chicken with cumin and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside.

2. STIR chickpeas, pepper and onion into same skillet and cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Remove and set aside.

3. ADD water and Knorr® Rice Sides™ - Chicken flavor Broccoli to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in chicken, chickpea mixture and feta. Garnish, if desired, with chopped parsley and lemon wedges; now it's delicious. Dig in!

Plant-Based Tip: Replace chicken with 1 package (12 oz.) firm tofu, cut into 1-inch pieces. Season with cumin and if desired, salt & pepper. Cook as directed until tofu is lightly browned; remove. Continue as above.