Lemon-Herb Chicken & Chickpea Skillet

Ingredients (serves ~2):

• 2 chicken breasts (≈6-8 oz each), trimmed

• 1 can (≈15 oz) chickpeas, drained & rinsed

• 1 small red onion, thinly sliced

• 1 red bell pepper, chopped

• 1 Tbsp olive oil

• 1 tsp dried oregano

• ½ tsp dried thyme

• Zest + juice of ½ lemon

• Salt & pepper to taste

• Optional: chopped fresh parsley for garnish
  

  Instructions:

1. Pat chicken breasts dry, season both sides with salt, pepper, oregano and thyme.

2. Heat olive oil in a large skillet over medium heat. Add chicken and cook about 5-6 minutes per side until golden and cooked through (internal temp ~165 °F / 75 °C). Remove chicken from skillet and set aside.

3. In same skillet, add onion and bell pepper. Sauté about 3-4 minutes until softened.

4. Add chickpeas, lemon zest + juice, a pinch of salt & pepper. Stir and cook ~2-3 minutes until chickpeas warm and flavored.

5. Slice or dice the cooked chicken and return to the skillet. Toss everything together so chicken, chickpeas & veggies are well mixed.

6. Remove from heat, garnish with parsley. Serve immediately (optionally over quinoa, brown rice, or greens).
   Tip: Great for meal-prep — portion into containers for 2–3 days.