One Pan Chicken, Chickpeas & Broccoli

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken drumsticks

Skinless breasts reduce fat while drumsticks are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is often less expensive.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are healthier when cooked from scratch, while canned beans are cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup offers a different flavor profile, while sugar is a cost-effective sweetener.

Start by seasoning the chicken thighs with salt and pepper.

Heat olive oil in a skillet until hot.

Place chicken thighs skin side down in the skillet and listen for the sizzle.

Season the exposed side of the chicken with salt and pepper.

Cook the chicken until browned on one side, then transfer to a plate.

Pour off excess fat from the skillet, leaving a couple of tablespoons.

Smash and thinly slice garlic, then add to the skillet over low heat to warm.

Add canned chickpeas to the skillet and season with salt, stirring to combine with garlic.

Chop fresh dill and add it to the skillet with the chickpeas and garlic.

Juice a Meyer lemon into the skillet and add lemon slices.

Chop broccoli florets into hefty pieces and add them to the skillet.

Sprinkle dried oregano over the mixture in the skillet and toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens