High Protein Chicken Recipe for Weight Loss

Why You’ll Love This Recipe

Not only is this chicken recipe packed with high-quality protein, but it’s also loaded with fiber from chickpeas and vegetables, making it a perfect option for weight loss. The spices like cumin and paprika add depth and warmth, while the olive oil gives the dish richness without being heavy. The ingredients are wholesome, the prep is quick, and the result is a satisfying meal that will keep you full for hours. Plus, it’s versatile—feel free to swap in your favorite vegetables or add some extra heat if you like a kick.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 can chickpeas, drained and rinsed
• 1 cup mixed vegetables (e.g., broccoli, bell peppers, onions)
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• ¼ cup fresh parsley, chopped (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the ingredients: Begin by cutting the chicken breast into bite-sized pieces. Rinse and drain the chickpeas and prepare the vegetables by chopping them into bite-sized pieces.
2. Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken pieces with salt, pepper, cumin, and paprika. Add the chicken to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through.
3. Cook the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the mixed vegetables and garlic to the pan. Sauté for 4-5 minutes, or until the vegetables are tender but still crisp.
4. Add the chickpeas: Stir in the chickpeas and cook for an additional 2-3 minutes, allowing them to heat through and absorb the flavors of the chicken and spices.
5. Garnish and serve: Once everything is cooked, remove the skillet from the heat. If desired, sprinkle with chopped fresh parsley for a pop of color and freshness.
6. Serve: Divide the chicken, chickpeas, and vegetables into bowls and serve immediately. You can enjoy it on its own or pair it with a side of quinoa or a light salad.

Servings and Timing

• Servings: 4 servings
• Prep time: 10 minutes
• Cook time: 15-20 minutes
• Total time: 25-30 minutes

Variations

• Add more veggies: You can use a variety of vegetables, like spinach, zucchini, or cauliflower, to make the dish even more nutrient-dense.
• Spicy version: If you prefer some heat, add red pepper flakes or a chopped chili pepper to the skillet when cooking the vegetables.
• Swap chickpeas: For a different texture, you can swap chickpeas with black beans or lentils.
• Use chicken thighs: If you prefer a richer flavor, boneless, skinless chicken thighs can be used instead of chicken breasts.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop in a skillet over medium heat until heated through.

FAQs

1. Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables. Just make sure to thaw them first and pat them dry to avoid excess moisture in the pan.

2. Can I make this recipe ahead of time?

Yes, this dish stores well in the fridge and can be made ahead of time for meal prep. It will stay fresh for up to 3 days.

3. Can I substitute chickpeas with another legume?

Yes! You can use black beans, kidney beans, or even lentils if you prefer a different flavor or texture.

4. How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) or when it is no longer pink in the center.

5. Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are slightly higher in fat and will add more flavor to the dish, but they work well in this recipe too.

6. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as it doesn’t include any gluten-containing ingredients.

7. Can I add a sauce to this dish?

You can add a drizzle of low-fat yogurt, a squeeze of lemon juice, or a light dressing if you’d like a creamy element to the dish.

8. How can I make this dish spicier?

For extra heat, you can add chili powder, red pepper flakes, or even a few dashes of hot sauce when cooking the chicken and vegetables.

9. Can I make this dish vegetarian?

Yes, simply omit the chicken and increase the amount of chickpeas and vegetables. You could also add tofu for protein.

10. Can I freeze this recipe?

Yes, you can freeze the cooked chicken, chickpeas, and vegetables. Store them in an airtight container or freezer-safe bag for up to 2-3 months. Thaw overnight in the fridge before reheating.

Conclusion

This High Protein Chicken Recipe for Weight Loss is a quick, easy, and flavorful option that’s perfect for anyone looking to maintain a healthy lifestyle. With lean protein from chicken, fiber from chickpeas, and plenty of colorful veggies, it’s a well-rounded meal that supports weight loss goals without sacrificing taste. It’s simple to prepare, packed with nutrients, and highly customizable to suit your preferences. Whether you’re meal prepping or cooking for a quick weeknight dinner, this recipe is sure to satisfy!

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