Ingredients

• 1 lb boneless skinless chicken thighs, cut into chunks
• 1 tbsp olive oil
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes (or 1 regular tomato, chopped)
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 2 handfuls spinach (or kale)
• Salt & pepper to taste
• (Optional: garlic powder, lemon juice)

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add chicken thighs, season with salt and pepper. Sear and cook through (about 6–8 minutes).
3. Add zucchini, bell pepper, tomatoes, and garbanzo beans. Cook for 5–6 minutes until veggies soften.
4. Toss in spinach and cook until wilted, 1–2 minutes.
5. Adjust seasoning. Optionally finish with lemon juice or garlic powder.

Macros

Per 250g (~1c): 313 calories, 24g protein, 12g fat, 18g carbs, 6g fiber, 5g sugar

Disclaimer: This recipe and nutritional information were generated with the help of AI and are for informational purposes only. Please consult with a nutritionist or medical professional for personalized dietary advice.