Italian Ground Chicken, Chickpea & Zucchini Skillet Dinner

This Italian ground chicken, chickpea and zucchini skillet is one of those healthy summer dinners you'll find yourself making on repeat. It's a quick, 30-minute one-pan meal packed with lean protein, fiber rich chickpeas, fresh zucchini, sweet onions, juicy tomatoes, and classic Italian herbs—all the flavors of the season in one simple skillet. If you're looking for delicious ways to use up farmers market finds or the overflowing zucchini from your CSA share, this recipe is it.

The first time I made this for my family, everyone cleaned their plates and immediately requested it again the very next night. Thankfully, our farm is overflowing with zucchini, onions, tomatoes, and basil, so making it twice in one week was an easy yes. That's one of my favorite parts about eating with the seasons—you get to lean into the abundance and enjoy fresh ingredients at their absolute peak.

Not only is this meal incredibly flavorful, but it's also nourishing enough to feel good about serving on even the busiest weeknights. With lean ground chicken, plenty of fiber-rich beans and vegetables, and healthy fats, it's the kind of balanced dinner that leaves you feeling satisfied without weighing you down. Plus, everything cooks together in one pan, making cleanup just about as easy as the cooking itself.

If you're searching for a healthy zucchini recipe, an easy ground chicken dinner, or new ways to cook through your summer CSA vegetables, I have a feeling this skillet will earn a spot in your regular dinner rotation. I hope your family loves it as much as ours does!

Italian Ground Chicken, Chickpea & Zucchini Skillet Dinner

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4

Ingredients

  • 1 pound lean ground turkey

  • 2 teaspoons avocado oil or ghee, divided

  • 1/2 a sweet onion, diced

  • 4 cloves of garlic, minced

  • 1/4 cup tomato paste

  • 1 pint cherry tomatoes, sliced

  • 1 13 ounce jar of chickpeas, drained

  • 1 teaspoon salt

  • 2 teaspoons onion powder

  • 2 teaspoons dried parsley

  • 2 teaspoons dried thyme

  • 1/4 cup water

  • 2 medium size zucchini, chopped

  • 2 teaspoons balsamic vinegar

  • 1 bunch of basil, thinly sliced

  • 1/2 cup freshly grated parmesan cheese for serving

Preparation

  1. Heat a large cast iron skillet over medium-high heat with 1 teaspoon avocado oil. Add the chicken and use a wooden spoon to break up the meat and brown it. Move the chicken to one side of the pan, add the remaining teaspoon of oil to the pan and toss in the onion and garlic. Cook, stirring often for about 4 minutes. Add the tomato paste and coat the onion in the mixture. Toss in the tomatoes, chickpeas, salt, onion powder, parsley, and thyme. Pour in 1/4 cup of water. Simmer for about 2 minutes. Add the zucchini and balsamic vinegar and give everything a good stir. Cover the pan and turn the heat to low and cook for about 5-10 minutes longer or until the zucchini is tender. Remove the lid, toss in the sliced basil and parmesan cheese. Keep warm until ready to serve.

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary

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