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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors Hall
Active Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4clovesgarlic, finely chopped¾teaspoonsalt, divided¼cuplemon juice1teaspoonground cumin1teaspoonpaprika½teaspoonground pepper1poundboneless, skinless chicken breasts, trimmed, cut into 1-inch pieces1tablespoonextra-virgin olive oil1largeyellow onion, chopped114-ounce canno-salt-added diced tomatoes115-ounce canchickpeas, rinsed¼cupchopped flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
4clovesgarlic, finely chopped
¾teaspoonsalt, divided
¼cuplemon juice
1teaspoonground cumin
1teaspoonpaprika
½teaspoonground pepper
1poundboneless, skinless chicken breasts, trimmed, cut into 1-inch pieces
1tablespoonextra-virgin olive oil
1largeyellow onion, chopped
114-ounce canno-salt-added diced tomatoes
115-ounce canchickpeas, rinsed
¼cupchopped flat-leaf parsley
DirectionsMash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallHeat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 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. Serve sprinkled with parsley.To make aheadCover and refrigerate for up to 3 days.Originally appeared: EatingWell Magazine, November/December 2015; updated October 2022
Directions
Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Emily Nabors HallHeat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 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. Serve sprinkled with parsley.To make aheadCover and refrigerate for up to 3 days.
Mash garlic and 1/2 teaspoon salt on a cutting board with the back of a fork until a paste forms. Transfer to a medium bowl and whisk in lemon juice, cumin, paprika and pepper. Add chicken and stir to coat.
Heat oil in a large cast-iron skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the chicken to the pan (reserve the marinade) and cook, stirring occasionally, until opaque on the outside, about 4 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. Serve sprinkled with parsley.
To make ahead
Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, November/December 2015; updated October 2022
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Nutrition Facts(per serving)267Calories8gFat22gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
