This simple one-dish meal is great reheated the next day for lunch.
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)
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.