Skillet Chickpeas and Broccoli Rice
Broccoli Rice makes this meal unique and delicious!
Make This Recipe
- 12 oz broccoli florets
- 2 15.5oz can chickpeas
- 1 large clove garlic or 2 small cloves, minced
- 1 tablespoon tomato paste
- 1 cup greens of choice (I used kale/spinach!)
- 2 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice
- 3 Eggland’s Best eggs (large)
Preheat oven to 350 degrees F.
Add broccoli florets to a food processor and pulse until it resembles rice.
Heat 2 tbsp extra virgin olive oil in a large cast iron skillet over medium heat.
Add greens, broccoli, chickpeas, and tomato paste. Stir to combine.
Add in garlic, salt, pepper, lemon juice, and remaining olive oil. Stir to combine.
Cook for about ten minutes or until broccoli is tender.
Break three Eggland’s Best eggs over mixture. Do so carefully so that the yolk stays in tact to the membrane.
Place skillet in the oven and bake for 15 minutes.
Remove and garnish with fresh herbs of choice - I used cilantro.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 serving|
|Saturated Fat||2 g|
|Dietary Fiber||10 g|