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Spicy Chicken and Snow Pea Skillet
Ingredients
- 1 pound skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 1 to 2 teaspoons harissa paste
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups cherry tomatoes, halved
- 12 ounces snow pea pods, trimmed
- 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
- 1/2 cup reduced-sodium chicken broth
- 1/4 teaspoon salt
- 1 lemon
- 1/3 cup snipped fresh parsley
- 1/4 cup pitted Kalamata olives, halved
- 1/4 cup plain fat-free Greek yogurt
- 4 1-ounce slices French bread, toasted
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Instructions
- In a medium bowl combine chicken, harissa paste and garlic; toss to coat. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until no longer pink. Remove from skillet.
- In skillet combine the cherry tomatoes, snow peas, garbanzo beans, chicken broth and salt. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until tomatoes are softened and pea pods are tender. Return chicken to skillet.
- Meanwhile, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Stir lemon zest and juice, parsley and olives into chicken mixture. Top servings with yogurt and, if desired, serve with bread for dipping.
Source
Original recipe: View Original
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