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.

How to Make It

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.

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