Ingredients
4
4 servings
- •2 tablespoons olive oil
- •4 skinless, boneless chicken breast halves
- •2 tablespoons dried rosemary
- •1 tablespoon olive oil
- •3 cloves garlic, minced
- •1 (15 ounce) can tomato sauce
- •1 teaspoon Italian seasoning
- •0.5 teaspoon cayenne pepper
- •1.5 teaspoons white sugar
- •1 bay leaf
- •0.25 teaspoon crushed red pepper flakes
- •1 (15 ounce) can garbanzo beans, drained and rinsed
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
- Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
- Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 330
- Carbohydrate: 25g
- Fat: 14g
- Fiber: 6g
- Protein: 27g
- Sugar: 6g
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