Ingredients

Scale

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup diced tomatoes
1 (15-ounce) can chickpeas, drained and rinsed
1 lb medium shrimp (peeled and deveined)
4 cups fresh spinach
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1/2 cup water or vegetable broth

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Instructions

Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
Add tomatoes, chickpeas, cumin, oregano, salt, and pepper. Cook 5 minutes.
Add shrimp and half the cooking liquid, stirring until shrimp turn pink and opaque.
Toss in spinach and lemon juice/zest. Cook until spinach wilts.
Stir in remaining broth and adjust seasoning if needed.

Notes

Use frozen spinach thawed and drained for convenience
Meal prep-friendly: Store chicken and spinach mixture separately
Finish with a drizzle of olive oil before reheating
Serve with rice or whole-grain bread if desired

Author: Sabella
Prep Time: 15
Cook Time: 10
Category: High Protein Meals
Method: Sautéing
Cuisine: Mediterranean
Diet: High Protein

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 5g
Sodium: 560mg
Fat: 16g
Saturated Fat: 2g
Carbohydrates: 38g
Fiber: 8g
Protein: 32g
Cholesterol: 150mg