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Italian Chicken with Chickpeas

Becky Luigart-Stayner; Melanie J. Clarke
Yield 4 servings (serving size: 1 1/2 cups)
This simple one-dish meal is great reheated the next day for lunch.

Ingredients

  • 1 pound chicken breast tenders
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 1/3 cups sliced onion
  • 1 cup green bell pepper strips
  • 1/2 teaspoon bottled minced garlic
  • 1 (15 1/2-ounce) can chickpeas, drained
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • Fresh flat-leaf parsley leaves (optional)

Nutrition Information

  • calories 296
  • caloriesfromfat 19 %
  • fat 6.1 g
  • satfat 1 g
  • monofat 3.1 g
  • polyfat 1.2 g
  • protein 32 g
  • carbohydrate 28.2 g
  • fiber 5.6 g
  • cholesterol 66 mg
  • iron 2.9 mg
  • sodium 637 mg
  • calcium 79 mg

How to Make It

  1. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned. Add onion and bell pepper; sauté 4 minutes. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated. Garnish with parsley leaves, if desired.