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Dinner Recipes

Easy Spiced Chicken and Chickpeas Recipe Is Bursting With Big Bold Flavor

Quick-cooking couscous ensures this meal speeds to the table

I’m a huge fan of one-skillet meals. They usually come together in no time. Plus, they make clean up a breeze. Take this Spiced Chicken and Chickpeas recipe. It preps in only 15 minutes. So, it makes a fast weeknight meal. And we have an easy secret that guarantees it turns out absolutely delicious.

Most grocery stores carry several varieties of rice, grains and pasta sides that come with their own flavor packet. And let’s face it, they are super convenient. Trouble is, the whole packet can sometimes be a little too much. That’s why we use the mixture to spice up our entire dish. We start with garlic and olive oil couscous, but you can sub in your favorite. The packet adds just the right amount of zing. Then, for a zesty finish, we whip up a creamy 3-ingredient sauce. Give it a try, then let us know what you think in the comments below.


4 serving

Total Time

Prep Time

Cook Time


  • 3/4 cup nonfat plain Greek yogurt
  • 2 Tbs. chopped fresh cilantro + additional leaves
  • 1 Tbs. lime juice
  • 2 Tbs. olive oil
  • 1 lb. boneless skinless chicken breast halves, cut into 1/2”-thick slices
  • 1/4 tsp. salt
  • 1 onion, halved, thinly sliced
  • 1 red pepper, sliced
  • 1/2 tsp. paprika
  • 1/2 tsp. ground cumin
  • 1 (5.8 oz.) pkg. roasted garlic and olive oil couscous
  • 1 (15.5 oz.) can chickpeas, rinsed, drained
  • 1/3 cup chopped dried apricots



In small bowl, stir together yogurt, chopped cilantro and lime juice; cover and chill until ready to serve. In large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; add to skillet. Cook, stirring occasionally, until cooked through, 5–6 min.; transfer to plate and cover to keep warm.

In same skillet over medium heat, cook onion, stirring occasionally, until softened, 5–7 min. Add red pepper, paprika and cumin; cook until tender, 5–7 min. Add 1 1/2 cups water and seasoning packet from couscous; bring to a boil. Remove from heat; stir in couscous. Top with chickpeas, apricots and chicken.

Cover; let stand 5 min. Stir to combine. Serve with reserved yogurt mixture. Top with cilantro leaves.


  • Calories: 560 kcal
  • Fat: 14 gram
  • Saturated Fat: 2 gram
  • Protein: 43 gram
  • Carbohydrate: 66 gram
  • Fiber: 10 gram
  • Cholesterol: 85 mg
  • Sugar: 16 gram
  • Sodium: 780 mg
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