Monday, March 7, 2016

Make-Fast Mondays: Chicken with Chickpeas and Artichoke Hearts

Want to make something zippy and zesty in just a matter of minutes? Here you go!

Chicken with Chickpeas and Artichoke Hearts 
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into chunks
1 tablespoon minced garlic
1 tablespoon dried oregano
1 14-ounce can artichoke hearts, drained and halved
1 15-ounce can chickpeas, drained and rinsed
2 tablespoons lemon juice

In a large frying pan, heat olive oil over moderate heat. Add chicken, garlic and oregano and cook until chicken is thoroughly cooked, stirring occasionally. Reduce heat to low and add artichoke hearts, chickpeas and lemon juice. Cook, stirring occasionally, until everything is nice and warm, about 5 minutes. Enjoy!

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