Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
INGREDIENTS
1 teaspoon McCormick® Paprika
1 teaspoon salt
1 teaspoon McCormick® Smokehouse Ground Black Pepper
1 1/2 pounds boneless skinless chicken breast halves
2 tablespoons oil, divided
2 cups thinly sliced onions
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed
1/3 cup raisins
DIRECTIONS
1. Mix paprika, salt and Smokehouse Pepper. Sprinkle chicken with 2 teaspoons of the spice mixture. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet; set aside.
2. Heat remaining 1 tablespoon oil in skillet. Add onions; cook and stir 3 minutes or until slightly softened. Stir in tomatoes, chickpeas, raisins and remaining spice mixture.
3. Bring to boil. Reduce heat to low; simmer 5 minutes. Return chicken to skillet. Cover and simmer 6 to 8 minutes or until chicken is cooked through. Serve with couscous or rice, as desired.
NUTRITION INFORMATION
per serving
Calories: 272
Fat: 8 g
Carbohydrates: 20 g
Cholesterol: 73 mg
Sodium: 685 mg
Fiber: 4 g
Protein: 30 g
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