Moroccan chicken with chickpeas
Uncooked boneless skinless chicken breast(s)
1 pound(s), cubed
1 large, chopped
1 medium, sliced, ends discarded and seeds removed
Chickpeas (15 oz)
1 cup(s), rinsed and drained
Fat free chicken broth
6 gm, green, sliced
Cooked white rice
- Stir salt and pepper into flour and coat chicken with it.
- In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
- Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Stir in olives.
- Divide rice among four plates and top with chicken.