Italian Chicken with Chickpeas

Yield: 4 (1 1/2 cups each)
Source: Cooking Light Annual 2003 pg 43
Comments: Delicious and fast!! Great flavors and a recipe that can be made with just what you have on hand.


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)


  1. Sprinkle chicken with salt and pepper.
  2. 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.
  3. Reduce heat to medium. Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated. Garnish with parsley leaves, if desired.


Healthy Units: 6 per serving or Core
296 calories; 28.2 g carbohydrates; 66 mg cholesterol; 6.1 g fat; 637 mg sodium; 32 g protein; 0 mg calcium; 2.9 mg iron; 5.6 g fiber

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