Creamy Chickpea, Chicken, Artichoke & Kale Skillet

Creamy Chickpea, Chicken, Artichoke & Kale Skillet

This should make about 4 satisfying servings

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 2 teaspoons jarred minced garlic
• 2 cups cooked chicken, cut into distinct bite-size pieces
• 1 can chickpeas, drained and rinsed
• 1 can artichoke hearts packed in water, drained and quartered
• 2 packed cups chopped kale, tough stems removed
• ½ cup low-sodium chicken broth
• ½ teaspoon paprika
• Black pepper to taste
• ¼ cup plain Greek yogurt
• ¼ cup grated Parmesan
• Juice from ½ lemon

Instructions

1. Heat the olive oil in your deep skillet over medium heat.
2. Add the onion and cook for 3 minutes.
3. Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
4. Add the garlic and paprika. Stir for 30 seconds—just until you can smell the garlic.
5. Add the chickpeas, artichoke hearts, chicken, and broth. Stir gently and cook for 4–5 minutes.
6. Add the kale a handful at a time, stirring as it wilts. Cover the skillet and cook for approximately 3–4 minutes, until the kale is tender but still has some structure.
7. Turn the heat to low. Stir in the Parmesan.
8. Remove the skillet from the heat, then stir in the Greek yogurt. Keeping it off the heat helps prevent the yogurt from separating.
9. Add the lemon juice and black pepper. Taste before adding any salt—the chicken, broth, artichokes, and Parmesan may provide enough.

Let it sit for 2–3 minutes so the sauce thickens around everything.