Zesty Lemon‑Berry Chickpea & Kale Power Skillet

Get ready to brighten your dinner with a zesty lemon‑berry chickpea & kale skillet that’s quick, protein‑packed, and delightfully fresh. This one‑pan wonder blends creamy Greek yogurt, tangy berries, and sautéed greens into a harmonious swirl of flavor. Perfect for busy weeknights, it’s ready in under 35 minutes and leaves space for dessert!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 cup canned chickpeas, drained and rinsed
• - 2 cups fresh kale, chopped (stems removed)
• - 1 cup frozen mixed berries (fresh or frozen)
• - 1 tablespoon olive oil
• - 1 tablespoon fresh lemon juice
• - 1 teaspoon lemon zest
• - 1 clove garlic, minced
• - 1/2 teaspoon red pepper flakes (optional)
• - 1/2 cup plain Greek yogurt
• - 1/4 teaspoon smoked paprika
• - Salt and pepper, to taste

Instructions

1. 1. Heat olive oil in a large skillet over medium heat.
2. 2. Add minced garlic and sauté 30 seconds until fragrant.
3. 3. Toss in chopped kale, red pepper flakes, salt, and pepper. Cook until wilted, about 3–4 minutes.
4. 4. Stir in chickpeas, frozen berries, lemon zest, and smoked paprika. Cook, stirring occasionally, until berries soften and kale is tender, about 4–5 minutes.
5. 5. Transfer the mixture to a bowl; gently fold in Greek yogurt until well combined.
6. 6. Return the yogurt mixture to the skillet; heat just until warmed through, ~1‑2 minutes.
7. 7. Squeeze fresh lemon juice over the skillet, stir to coat everything in a bright, citrusy glaze.
8. 8. Taste and adjust salt, pepper, or extra lemon juice as desired.
9. 9. Serve hot, optionally garnished with fresh herbs or a dollop of yogurt.
10. 10. Enjoy a protein-packed, low‑calorie dinner that’s ready in 35 minutes.

Chef's Note

For a dairy‑free twist, swap Greek yogurt with coconut or dairy‑free yogurt, and sprinkle nutritional yeast for extra protein.

Make-Ahead Tips

Cool the skillet mixture, transfer to an airtight container, refrigerate up to 3 days—reheat in the skillet before serving.

Substitutions

Use rinsed lentils instead of chickpeas; replace kale with spinach or collard greens; swap berries for sliced peaches or diced mango.