Sunday Night Recipe

Italian Chicken with Chickpeas

1 tbs olive oil
1 lb chicken breast tenders
1/4 tsp salt
1/4 tsp pepper
1 1/3 cups sliced onion
1 cup green bell pepper strips
1/2 tsp bottled minced garlic
1 (15 1/2 oz) can chickpeas, drained
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, undrained
Parley leaves (optional)

Heat oil in a large non-stick skillet over medium-high heat.
Sprinkle chicken with salt and pepper.
Add chicken to pan, cook 2 minutes on each side or until browned.
Add onion and bell pepper, saute 4 minutes.
Reduce heat to medium.
Add garlic, chickpeas, and tomatoes; cover and cook 8 minutes or until thoroughly heated, stirring occasionally.
Garnish with parsley leaves, if desired.
Yield: 4 servings

The menu suggests serving with Greek Salad and Focaccia bread.

Per Serving
296 Calories, 6.1 g Fat, 32 g Protein, 28.2 g Carbs, 5.6 g Fiber

My thoughts/modifications: I opted for Texas Toast instead of Focaccia. No greek salad, had a HUGE salad for lunch. I am so excited that lunch for tomorrow (and the rest of the week) is already in containers in the frig. I will probably take some brown rice to toss in with the mix in lieu of bread tomorrow.

Enjoy!