Ingredients and Weight:
- 8 boneless, skinless chicken breasts (about 4 lbs)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1 tablespoon olive oil
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Brown chicken breasts on all sides, about 5 minutes per side. Remove from skillet.
- Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Add oregano, basil, salt, and pepper. Cook for 1 minute more.
- Stir in tomatoes, chickpeas, and chicken broth. Bring to a simmer.
- Add chicken breasts back to the skillet.
- Bake for 45 minutes, or until chicken is cooked through.
- Serve with your favorite sides.
Nutritional Information:
Per serving:
- Calories: 400
- Protein: 40g
- Carbohydrates: 30g
- Fat: 15g
Dish Characteristics:
- Tender and juicy chicken
- Savory and flavorful sauce
- Rich and hearty blend of chickpeas and vegetables
- Easy to make and perfect for a weeknight meal
User Comments:
- "This dish was absolutely delicious! The chicken was cooked perfectly and the sauce was so flavorful."
- "I love the combination of flavors in this dish. It's a great way to use up leftover chicken."
- "I made this for my family and they loved it. It's a perfect dish for a cold winter night."
Special Precautions and Tips:
- Be sure to cook the chicken breasts until they are done. The internal temperature should reach 165°F (74°C) before serving.
- If you don't have a skillet, you can cook this dish in a baking dish. Just be sure to cover the dish with foil so that the chicken doesn't dry out.
- Serve this dish with your favorite sides, such as rice, potatoes, or pasta.