
Cumin-Scented Chicken & Pan Roasted Chickpeas
Cook up Knorr’s delicious Chicken & Pan Roasted Chickpeas with Broccoli Cheddar Rice. A recipe that’s easy to make but healthy to eat!
Calories
410 (1 serving)
Total Fat
10g (1 serving)
Saturated Fat
2g (1 serving)
Cholesterol
90mg (1 serving)
Sodium
590mg (1 serving)
Total Carbs
43g (1 serving)
Dietary Fiber
6g (1 serving)
Sugars
6g (1 serving)
Protein
34g (1 serving)
Calcium
83mg (1 serving)
Iron
3mg (1 serving)
Potassium
799mg (1 serving)
- 1 tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp. ground cumin
- 1 can (15.5 oz.) low-sodium chickpeas, rinsed and drained
- 1 orange or yellow bell pepper, diced (about 1 1/2 cups)
- 1/2 cup chopped onion
- 2 cups water
- 1 package Knorr® Chicken Broccoli Rice Side
- 2 tbsp. crumbled feta cheese
Directions
Print1. SEASON chicken with cumin and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside.
2. STIR chickpeas, pepper and onion into same skillet and cook, stirring occasionally, until vegetables begin to soften, about 6 minutes. Remove and set aside.
3. ADD water and Knorr® Rice Sides™ - Chicken Broccoli to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender. Stir in chicken, chickpea mixture and feta. Garnish, if desired, with chopped parsley and lemon wedges; now it's delicious. Dig in!