Greek Table Chicken, Chickpea & Vegetable Skillet
A lean, vegetable-heavy chicken dinner with chickpeas, optional quinoa, bright lemon, and a spiced Greek yogurt finish. It comes together as one complete skillet dish with olive oil, minimal salt, and plenty of flavor from Spice Tree Organics Greek Table.
Instructions
Make the spiced yogurt first
In a small bowl, combine the Greek yogurt, ¼ teaspoon Greek Table blend, a small pinch of salt, and a squeeze of lemon. For a more tzatziki-like finish, add grated garlic or garlic granules, a drizzle of olive oil, and dill or mint. Let sit at room temperature for about 10 minutes while the skillet cooks.
Season the chicken
Toss the chicken with 1 teaspoon Greek Table blend, a pinch of salt, black pepper, and 1 tablespoon olive oil.
Brown the chicken
Heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 4–6 minutes, stirring occasionally, until lightly browned and mostly cooked through. Remove to a plate.
Cook the vegetables and bloom the spices
Add the remaining ½ tablespoon olive oil to the same skillet. Add the onion, bell pepper, and zucchini. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. Add the garlic and remaining Greek Table blend. Cook 60–90 seconds, stirring often, until fragrant. Watch the garlic so it does not burn.
Add chickpeas, tomatoes, and chicken
Add the chickpeas and cherry tomatoes to the skillet. If using olives, add a handful of Kalamata and Greek green olives now. If the pan looks dry or sticky, add 2–3 tablespoons water or low-sodium chicken stock and scrape up the browned bits. Return the chicken to the pan. Stir everything together and cook just until the chickpeas are hot, the tomatoes soften, and the chicken reaches 165°F, about 3–5 minutes.
Add greens, optional starch, and lemon in sequence
Stir in the spinach or kale and cook until wilted, about 1–3 minutes. If using cooked quinoa or brown rice, stir in ½ cup and warm it through. Turn the heat off or reduce it to low, then add the lemon juice last so it stays bright.
Taste and adjust
Taste before serving. Add black pepper, more lemon, or another small pinch of salt if the dish tastes flat. Since Greek Table is salt-free and the chickpeas are rinsed, a little extra salt may be needed.
Serve as one final dish
Spoon the spiced Greek yogurt over the skillet portions. Finish with crumbled feta if using, keeping it as a distinct topping rather than stirring it in.
Notes
- Use olive oil only; the recipe is designed around a small but workable amount for browning, sautéing, and finishing the skillet.
- Do not heat the yogurt sauce. The dried herbs develop best in the dairy with a short room-temperature rest.
- Add lemon juice at the end, off the heat or on low heat, so the flavor stays bright.
- Keep feta as a finishing crumble rather than stirring it into the pan.
- Chicken breast can dry out quickly, so rely on doneness rather than a long simmer. Pull it once it reaches 165°F.
Best Version
Use chickpeas, quinoa, spiced Greek yogurt, and a light feta crumble. Add Kalamata and Greek green olives if you want a brinier, more Mediterranean finish. The chickpeas make it hearty, the quinoa catches the pan juices, the yogurt adds tangy creaminess, and the feta gives a salty finish without needing much salt in the skillet itself.