High-Protein Spicy Chicken & Chickpeas

Why You’ll Love This Recipe

I love this dish because it checks every box—it’s easy, fast, spicy, and packed with protein. Plus, it’s naturally gluten-free and perfect for anyone following a Mediterranean-style diet. It only takes one pan, so cleanup is easy, and I can pair it with a fresh salad, hummus, or tzatziki to round it out into a full, balanced meal. It also keeps well, making it ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb (400g) boneless, skinless chicken breast, chopped

• 1 cup canned chickpeas, rinsed and drained

• 2 garlic cloves

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 2 scallions, thinly chopped

• 2 tbsp chopped parsley

• 1 tsp crushed red pepper or chili flakes

• 1 tsp black pepper

• Salt, to taste

Directions

1. I start by chopping the chicken into bite-sized pieces and heating a non-stick pan over medium-high heat with olive oil.

2. I add the chicken, crushed red pepper, black pepper, and a pinch of salt. I stir to coat the chicken in the spices, then cover the pan with a lid and let it cook for about 3–4 minutes until it’s no longer pink.

3. Next, I add the drained chickpeas and stir for another 3–4 minutes, letting them get slightly golden and flavorful.

4. I add in the garlic and cook for 1–2 more minutes, stirring occasionally.

5. Then I toss in the chopped scallions and cook for another 2 minutes until the chicken is cooked through and everything is well combined.

6. Off the heat, I finish the dish with a splash of lemon juice and a sprinkle of fresh parsley.

I like to serve it immediately with a simple tomato cucumber salad, a scoop of hummus, or a dollop of tzatziki for a refreshing contrast to the spice.

Servings and Timing

This recipe yields 3 to 4 servings and takes just 15 minutes total—3 minutes of prep and 12 minutes of cooking. It’s perfect for a weeknight dinner or quick lunch.

Variations

• I sometimes swap the chicken breast for chicken thighs for a juicier option.

• For a different flavor, I add a pinch of cumin or smoked paprika.

• If I want extra veggies, I toss in spinach or cherry tomatoes during the last few minutes of cooking.

• I’ve also made this with cooked lentils instead of chickpeas for a change in texture.

• For more of a saucy finish, I add a spoonful of Greek yogurt or a drizzle of tahini before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just warm it up in a skillet over medium heat with a splash of water or olive oil to keep it moist. It also reheats well in the microwave for a quick grab-and-go meal.

FAQs

Is this recipe good for meal prep?

Yes, I love making it ahead for the week. It stores well and reheats beautifully, making it perfect for healthy lunches or dinners.

Can I make this less spicy?

Definitely. I just reduce the crushed red pepper to suit my taste or leave it out entirely for a milder version.

What can I serve this with?

I usually pair it with hummus, tzatziki, or a simple salad. It also works well with quinoa, rice, or tucked into pita bread.

Can I use dry chickpeas instead of canned?

Yes, as long as I cook them ahead of time. Canned chickpeas are just faster, but cooked-from-scratch chickpeas work great too.

Is this dish freezer-friendly?

While it’s best fresh, I’ve frozen portions before. The texture of the chickpeas changes slightly, but the flavor holds up. I reheat it in a skillet for best results.

Conclusion

This High-Protein Spicy Chicken and Chickpeas recipe is a staple in my kitchen for good reason. It’s quick, flavorful, and packed with protein to keep me full and energized. Whether I’m looking for a healthy dinner or prepping meals for the week, this dish makes clean eating feel anything but boring.