• 4servings
  • 25minutes
  • 330calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3
MineralsZinc, Copper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 skinless, boneless chicken breast halves

  3. 2 tablespoons dried rosemary

  4. 1 tablespoon olive oil

  5. 3 cloves garlic, minced

  6. 1 (15 ounce) can tomato sauce

  7. 1 teaspoon Italian seasoning

  8. 1/2 teaspoon cayenne pepper

  9. 1 1/2 teaspoons white sugar

  10. 1 bay leaf

  11. 1/4 teaspoon crushed red pepper flakes

  12. 1 (15 ounce) can garbanzo beans, drained and rinsed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.


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