Kick off 2024 with healthy habits to help you eat, sleep, and feel better daily! During the winter months, it is important to focus on getting even more micronutrients and antioxidants, including vitamin C, to keep you free from colds and flu! January is National Citrus Month, and this Lemony Chicken and Chickpea Stew is a delicious way to add bright colors and fresh lemon juice to a hearty dish that's not only good for you but also a flavor-packed comfort on chilly winter days. Featuring juicy chicken, hearty chickpeas, bright lemon, sweet dates, and a medley of spices, this stew is a nutritional powerhouse with a dash of Mediterranean charm. Spoon it over a bed of brown rice for a satisfying meal that'll fill you up as it warms you through and through.
Active Prep Time: 15 mins ∙ Cook Time: 20 mins ∙ Serves: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound chicken tenderloins, chopped
1 medium red onion, chopped
Salt and pepper
1 (15-ounce) can chickpeas, drained and rinsed
3 cloves garlic, minced
Juice and zest of 1/2 lemon, plus sliced lemon to garnish
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (14.5-ounce) can diced tomatoes, with liquid
1/4 cup dates, chopped
1 small bunch kale, chopped with stems removed
2 cups cooked brown rice, to serve alongside
DIRECTIONS
Heat olive oil in a large skillet or pot over medium-high heat. Add the chicken and onion and lightly season with salt and pepper. Sauté 5–7 minutes, just until chicken begins to brown.
Reduce heat to medium and stir in chickpeas, garlic, lemon juice, cumin, paprika, oregano, and thyme. Sauté an additional 3 minutes, until spices begin to toast.
Stir in tomatoes with liquid, dates, and lemon zest. Bring up to a simmer and reduce heat to medium-low. Let simmer 5 minutes.
Stir in kale and simmer an additional 3–5 minutes, just until kale is crisp-tender.
Season with salt and pepper to taste before serving over cooked brown rice with wedges or slices of lemon as garnish over top.
Helpful Tips
The cooked brown rice in this recipe is included in the nutritional information and accounts for 105 calories, 1g protein, 20g net carbs, 2g fiber, 0.5g sugar, and 2.5g protein. For less carbs, try serving over riced cauliflower. For more protein, serve over cooked quinoa. With the quinoa providing protein you can omit the chicken to make this vegetarian!
Calories per serving: 455 ∙ Fat: 7g ∙ Net Carbs: 55.5g ∙ Fiber: 11.5g ∙ Sugars: 13.5g ∙ Protein: 35g