Cake, Batter, and Bowl

Mediterranean Chicken Sausage and Chickpea Skillet

Main Dishes

We’re back! Our trip to Lithuania was amazing and I’m going to work on sorting through all our pictures this weekend so I can share a recap with you. There were two things I couldn’t wait to do once we returned home though – one was sleeping in our own bed because we splurged on the best mattress ever and I always miss it when we travel, and of course I was also itching to get into the kitchen.

Since Lithuanian cuisine is pretty heavy, I was craving a healthy meal after we had settled in and restocked on groceries. I made this excellent Mark Bittman recipe that I found on Adrienne’s blog a few months ago and was inspired to make a dish of my own featuring chicken sausage, spinach, and chickpeas. I decided on a Mediterranean twist and added in roasted red peppers, feta, pine nuts, and lemon juice. This definitely hit the spot and got high ratings from Apolinaras.

p.s. The winner of my Ad Hoc cookbook giveaway was number 27 – congrats Erin!

Mediterranean Chicken Sausage and Chickpea Skillet
Printable Recipe

Ingredients:
1 tablespoon olive oil
1 12-ounce package chicken sausages, cut into 1/4-inch thick slices
1 red onion, chopped
3 garlic cloves, minced
16 ounces fresh baby spinach
Juice of one lemon
1/2 teaspoon salt
1 12-ounce jar roasted red peppers, drained and chopped
2 15-ounce cans chickpeas, drained
1/2 cup crumbled feta
1/3 cup toasted pine nuts

Directions:
Heat olive oil in a nonstick pan over medium high heat and cook chicken sausage slices 5 minutes or until browned; remove from the pan and keep warm. Add onion to the pan and sauté for 5 to 7 minutes or until softened; add garlic and sauté 1 additional minute. Place half the spinach in the skillet, cover with a lid, and heat 3 to 5 minutes or until wilted. Stir well and repeat with remaining spinach. Mix in lemon juice and salt. Stir in browned chicken sausages, roasted red peppers, chickpeas, feta, and pine nuts. Makes 4 servings.

Nutrition: 658 calories, 27.4g fat, 16.0g fiber, 38.3g protein per serving
Cost: $2.82 per serving

Ancho Honey Chicken over Tropical Rice

My younger brother went through a phase when he was about five where he was obsessed with cantaloupe. I remember him easily downing four or five slices at a time, which I didn’t really understand since I was such a picky eater. In fact, I used to regularly make fun of...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

Light Pesto Lasagna with Chicken and Spinach

After college graduation, I backpacked through Europe with my friend Britt. One of the highlights of our trip was hiking through the olive orchards and vineyards of the Cinque Terre, a gorgeous section of cliffs in the Italian Riveria. My favorite meal there was an...

Plantain Crusted Chicken

Nope, this isn’t a recipe for chicken parm, although that’s what you’d think if you just saw the picture, but it was inspired by this Italian favorite. My hubby loves my chicken parm and loudly proclaims to anyone that will listen that he can never order it in a...

Chicken Parm Eggplant Stacks

Do you enjoy any odd snack foods? I have a thing for croutons. Not only do I go out of my way to scoop as many as is politely possible onto my salad plate at buffets, I also really like snacking on them on their own – yep, right out of the package and usually when I’m...

Cajun Shrimp Pasta

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a...

Cheddar, Feta, and Pecorino Romano Mac & Cheese

First of all, thanks to everyone who entered my blogiversary giveaway. A few of you correctly guessed the very common ingredient I don’t like is....black pepper! In fact, when Apolinaras wants to make sure I don’t dig into his portion of mac & cheese, he’ll...

Plantain Gnocchi/Koldunai Stuffed with Cheddar Cheese

So I finally got around to making plantain gnocchi again, but was so tired that I didn’t even make a sauce to go with them and just ended up topping them with some fresh tomatoes. They were still delicious though, mainly because they were stuffed with chunks of...