Italian Chicken with Chickpeas

Becky Luigart-Stayner; Melanie J. Clarke

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

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 296
  • Calories from fat: 19%
  • Fat: 6.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 32g
  • Carbohydrate: 28.2g
  • Fiber: 5.6g
  • Cholesterol: 66mg
  • Iron: 2.9mg
  • Sodium: 637mg
  • Calcium: 79mg

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)

Preparation

  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.
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