Prep and pound the chicken: Pat the chicken breasts dry with paper towels (removing surface moisture allows a better sear). If breasts are uneven in thickness, place each between plastic wrap and lightly pound with a meat mallet to an even ~1/2–3/4" thickness — this ensures uniform cooking so the exterior won’t burn before the center is done.

Season the chicken: Sprinkle 1 tsp salt, 1/2 tsp pepper and 1/2 tsp smoked paprika over both sides of each breast. The salt seasons into the meat while the smoked paprika gives a subtle savory-smoky note that complements lemon; freshly ground pepper adds aromatic heat.

Make the chickpea pesto (quick blender method): In a food processor or high-speed blender, combine the drained chickpeas (about 240 g), 1/2 cup Greek yogurt, 1/2 cup packed basil leaves, 1/4 cup grated Parmesan, 1 tbsp extra virgin olive oil, 1 minced garlic clove (reserve 2 cloves for chicken), 1 tbsp lemon juice, and a pinch (1/4 tsp) of salt. Pulse until a spreadable, slightly chunky paste forms. You want some texture — fully puréeed chickpeas become gummy; leaving small whole pieces gives better mouthfeel and more fiber in each bite.

Heat the pan for searing: Warm a large (12") heavy-bottomed skillet over medium-high heat for 1–2 minutes until hot. Add 1 tbsp olive oil and swirl. A well-heated pan and enough oil prevent sticking and help create the golden-brown Maillard crust that locks in juices and adds deep flavor.

Sear the chicken: Add the chicken breasts to the hot pan, spaced so they don’t touch (crowding steams instead of sears). Sear undisturbed 3–4 minutes until a deep golden crust forms. Flip and add the remaining 1 tbsp olive oil (if pan looks dry), 2 minced garlic cloves and the lemon zest to the pan — the garlic and lemon zest will bloom in the hot oil, releasing aromatics that will lightly flavor the chicken as it finishes. Cook another 3–4 minutes, or until an instant-read thermometer into the thickest part reads 160°F (it will rise to 165°F as it rests).

Rest the chicken: Transfer breasts to a cutting board and loosely tent with foil for 5 minutes. Resting lets the juices redistribute so they don't run out when cut — this keeps the meat juicy. While the chicken rests, finish the sauce and spinach.

Wilt the spinach: In the same skillet over medium heat (use any remaining flavored oil and fond from chicken), add the baby spinach in two batches so it wilts quickly and evenly. Toss 1–2 minutes with a sprinkle of salt and 1/2 tbsp lemon juice until just wilted. The residual pan flavor from the chicken infuses the spinach; wilting briefly preserves bright color and nutrients.

Finish the chickpea pesto: Scrape the chickpea pesto into a bowl. Taste and adjust with up to 1 tbsp more lemon juice, 1/4 tsp salt, or a pinch of red pepper flakes for heat. If the pesto seems thick, thin with 1–2 tsp water or extra yogurt — you want a spreadable but spoonable consistency to sit under the chicken.

Assemble and serve: Spoon a 1/2 cup of chickpea-pesto onto each plate, spread into a shallow pool. Slice each chicken breast diagonally and lay atop the pesto. Add a handful of wilted spinach to each plate and spoon any pan juices over the chicken. Finish with a light drizzle of olive oil (optional), a sprinkle of Parmesan, and a twist of black pepper and lemon zest for brightness.

Why this works: Searing creates flavor and texture through the Maillard reaction; the chickpea-based pesto adds both protein and creamy body without heavy oil or nuts (so it's faster and lighter than a traditional pesto). Quick wilting of spinach captures nutrients and pairs with the lemon to cut richness, keeping the dish lively and balanced.