Simple One-Pot Chicken Thigh, Veggie & Garbanzo Skillet
A hearty, high-protein, high-fiber one-pan meal with juicy chicken thighs, fresh veggies, and garbanzo beans.
NOTES: Balanced and satisfying. Quick to make, great for leftovers or meal prep.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into chunks
- 1 tbsp olive oil
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes (or 1 regular tomato, chopped)
- 1 can (15 oz) garbanzo beans, drained and rinsed
- 2 handfuls spinach (or kale)
- Salt & pepper to taste
- (Optional: garlic powder, lemon juice)
Instructions
- Heat oil in a large skillet over medium heat.
- Add chicken thighs, season with salt and pepper. Sear and cook through (about 6–8 minutes).
- Add zucchini, bell pepper, tomatoes, and garbanzo beans. Cook for 5–6 minutes until veggies soften.
- Toss in spinach and cook until wilted, 1–2 minutes.
- Adjust seasoning. Optionally finish with lemon juice or garlic powder.
Macros
| Field | Amount |
|---|---|
| Calories | 500 |
| Protein | 38g |
| Fat | 20g |
| Carbs | 28g |
| Fiber | 10g |
| Sugar | 7g |
| Volume | 400g |
Per 250g (~1c): 313 calories, 24g protein, 12g fat, 18g carbs, 6g fiber, 5g sugar
Disclaimer: This recipe and nutritional information were generated with the help of AI and are for informational purposes only. Please consult with a nutritionist or medical professional for personalized dietary advice.