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About the Recipe
Serving: 4 Per serving: 268 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 4 g total sugars; 28 g protein; 5 g fiber; 613 mg sodium; 551 mg potassium.
Ingredients
4 cloves garlic, finely chopped
3/4 teaspoon salt, divided
1/4 cup lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground pepper
1 pound chicken breasts cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1 large yellow onion, chopped
1 14-oz can no-salt-added diced tomatoes or cherry tomamto
1 15-oz can chickpeas, rinsed
1/4 cup chopped flat-leaf parsley
Preparation
Mash garlic and ½ teaspoon salt. Whisk in lemon juice, cumin, paprika and pepper. Add to chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat.
Transfer the chicken to the pan and cook, stirring occasionally, until opaque on the outside, about 4 minutes. Set aside.
Add 1 TBS oil tp the pan and onion. Cook, stirring occasionally, until golden brown, 6 to 8 minutes.
Add tomatoes with their juice, chickpeas, the reserved marinade and the remaining 1/4 teaspoon salt.
Reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes more.
Adjust taste with more lemon, hot pepper or cayen pepper.
Add 1 tbs cream chese and 1 TBS Butter and continue to cook until sauce thickens.
Serve sprinkled with parsley.
Side dish Farro with chopped roma tomamato or Qinua