Italian Herb Baked Chicken with Roasted Chickpeas and Sauteed Spinach

Serving Size: 4

This Italian-inspired dish is high in protein, rich in fiber, and full of Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal. Enjoy!

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Recipe Serving Size4

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Oven, parchment paper, Saute pan, Sharp Knives, Tongs, Top Stove

Ingredients

1 pound boneless skinless chicken breast
15 ounce canned chickpeas drained and rinsed
2 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
4 cup fresh spinach
1/4 cup grated parmesan cheese
1 tablespoon balsamic vinegar

Instructions

Prepare the Chicken: Preheat oven to 400°F (200°C). Place chicken breasts on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, and season with oregano, basil, garlic powder, salt, and pepper.
Roast the Chickpeas: On the same baking sheet (or a separate one), spread the chickpeas in a single layer. Drizzle with 1 tbsp olive oil and sprinkle with salt, pepper, and red pepper flakes if using.
Bake: Roast the chicken and chickpeas for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and chickpeas are slightly crispy.
Prepare the Spinach: While the chicken and chickpeas are baking, lightly sauté the spinach in a dry pan for 1-2 minutes until just wilted. Drizzle with balsamic vinegar and a pinch of salt.
Serve: Slice the chicken and serve with roasted chickpeas and sautéed spinach. Sprinkle with Parmesan cheese before serving.

Reheating Instructions

Heat in the microwave on medium power until heated through or on the cooktop in a sauté pan over medium heat.

Nutrition