Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 500 grams of boneless, skinless chicken breast, cut into 1-inch cubes, with 1 tablespoon of olive oil, 1 teaspoon of ground cumin, 1 teaspoon of sweet paprika, 0.5 teaspoon of red pepper flakes, 0.5 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for at least 30 minutes.

2. 2

   Heat 2 tablespoons of olive oil in a large skillet or pan over medium-high heat.

3. 3

   Add the marinated chicken cubes to the hot skillet and sear for 5-7 minutes, until golden brown on all sides and cooked through; then, remove the chicken from the pan and set aside.

4. 4

   In the same skillet, add 1 large chopped onion and 3 minced garlic cloves, and sauté for 3-4 minutes until softened.

5. 5

   Add 1 diced red bell pepper and 1 diced green bell pepper to the skillet and cook for another 5 minutes until tender-crisp.

6. 6

   Stir in 400 grams of drained and rinsed chickpeas and 2 medium chopped tomatoes, then return the seared chicken to the pan and cook for 5 minutes, allowing the flavors to meld.

7. 7

   Finish the dish with 2 tablespoons of freshly chopped parsley and a squeeze of 1 tablespoon of fresh lemon juice, stirring gently to combine.