Spicy Chicken and Snow Pea Skillet

Snow peas shine in this 25-minute, harissa-sauced, one-pot meal that feeds the whole family. Harissa is a North African hot chile paste—use just a teaspoon if you prefer a mild flavor.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 1 pound boneless, skinless, chicken breast halves, cut into ¾-inch pieces
• 1–2 teaspoons harissa paste
• 2 teaspoons garlic minced
• 1 tablespoon olive oil
• 2 cups cherry tomatoes, halved
• 12 ounces snow pea pods, trimmed
• 1 15-ounce can no-salt-added chickpeas, rinsed
• ½ cup reduced-sodium chicken broth
• ¼ teaspoon salt
• 1 lemon
• ⅓ cup chopped fresh parsley
• ¼ cup pitted Kalamata olives, halved
• ¼ cup plain nonfat Greek yogurt
• 4 1-ounce slices French bread, toasted (optional)

Directions

1. In a medium bowl, combine chicken, harissa paste and garlic; toss to coat. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until no longer pink. Remove from skillet.
2. In the same skillet combine cherry tomatoes, snow peas, chickpeas, broth and salt. Bring to a boil; reduce heat. Simmer, covered, until tomatoes are softened and pea pods are tender, 5 minutes. Return chicken to skillet.
3. Meanwhile, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Stir lemon zest and juice, parsley and olives into chicken mixture. Top each serving with 1 tablespoon yogurt and, if desired, 1 slice of bread for dipping.

Nutritional Information

Per Serving: 323 Calories, Total Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Carbohydrates: 23 g, Fiber: 7 g, Total Sugars: 7 g, Protein: 35 g, Sodium: 502 mg, Potassium: 827 mg, Iron: 3 mg, Folate: 69 mcg, Calcium: 85 mg, Vitamin A: 2137 IU, Vitamin C: 73 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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