Greek Lemon Chicken Chickpea Bowl

1. 1Rinse and drain the chickpeas in a colander under cold water.
2. 2Peel the carrot and cut into thin rounds.
3. 3Cut the chicken thigh into bite-sized chunks and pat dry with paper towel.
4. 4Heat 1 tsp olive oil in a large pan over medium-high heat and cook the chicken for 6-7 minutes, turning occasionally, until no pink remains and juices run clear.
5. 5Add the garlic, carrots and thyme to the pan and cook for 3 minutes, stirring, until the carrots begin to soften.
6. 6Add the frozen spinach and chickpeas to the pan, stir well, and cook for 4-5 minutes until the spinach is fully thawed and heated through.
7. 7Stir in the lemon juice, oregano, kalamata olives, remaining olive oil, salt and pepper, and cook for 1 more minute until everything is well coated and heated through.
8. 8Transfer to a bowl and serve immediately.

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