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

Recipe by Cooking Light March 2002

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Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

296 calories; calories from fat 19%; fat 6.1g; saturated fat 1g; mono fat 3.1g; poly fat 1.2g; protein 32g; carbohydrates 28.2g; fiber 5.6g; cholesterol 66mg; iron 2.9mg; sodium 637mg; calcium 79mg.