|1 teaspoon||extra virgin olive oil|
|4||chicken breasts, cut in half|
|1/2 cup||onion, diced|
|1||green bell pepper, diced|
|1/2 cup||carrot, diced|
|2||stalks celery, diced|
|3||cloves garlic, minced|
|1 tablespoon||Greek oregano|
|28 ounces||fresh red tomatoes, finely chopped or crushed by hand|
|Pinch of chili flakes|
|2/3 teaspoon||kosher salt|
|2 tablespoons||black olives, chopped|
|1/2 bunch||fresh flat-leaf parsley|
Season chicken with salt and set aside. Heat a sauté pan on medium and add olive oil.
Add chicken and sear until golden brown and turn over.
After browning on both sides, remove chicken. Add onion, bell pepper, celery, and carrot. Cook for about 5 minutes until onion becomes translucent.
Add garlic and cook for 3 minutes.
Add oregano, tomato, and chickpeas. Allow to simmer for 10 minutes.
Add remaining ingredients and taste for seasoning. Add chicken back to pot and simmer for another 5 to 10 minutes until chicken is cooked through.
Serve with whole-wheat couscous, steamed vegetables, and green salad.
|Sat Fat||1.1 g|