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Cumin-Scented Chicken & Pan Roasted Chickpeas

  • Cooking Time

  • Prep time

  • Serves

  • 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® Rice Sides™ - Chicken Broccoli
  • 2 Tbsp. crumbled feta cheese
  • 1 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!