• 4 Chicken Thighs, defrosted and patted dry
• 1 Yellow Squash or Zucchini, sliced
• 1 Bell Pepper, chopped
• 2 oz. Dandelion Greens
• 8 oz. Organic Chickpeas, soaked overnight
• 2 oz. Dates, chopped
• 1 Lemon, sliced thickly
• 4 Tbsp. Parsley, chopped
• 2 Tbsp. Butter
• 1 Onion, sliced
• 2 cups Chicken Broth
• Salt and Pepper to taste

In a large pot over a medium flame, melt the butter.
Add the chicken and brown all over, about 10 minutes.
Stir in the onion, squash, and bell pepper and cook until the onion is translucent, about 5 minutes.
Add the dandelion greens, chickpeas, and dates and continue to stir for another minute.

Step 2

Deglaze the pan with the chicken broth making sure to scrape any browned bits with a wooden spoon.
Bring to a boil. Reduce the flame to a low simmer and cover for 45 minutes.
Remove the chicken to a plate and add the lemon and parsley to the sauce.
Stir for 3 minutes, pressing down on the lemons to release their juice.

Step 3

Return the chicken to the pan and simmer for 1-2 minutes, until hot and well combined.
Divide the chicken between 2 plates and cover with the vegetables and sauce.