I have to admit: I’ve never had a chickpea and if I have, I’ve chosen not to remember the experience. One of the recipes on this week’s menu included chickpeas. I really struggled with the simple recipe because I don’t have the time or energy for a do-over in the kitchen. Time is of the essence, and taste has to be spot on from the start.
I had picked up a new cookbook at Wal-Mart: Weight Watchers in 20 Minutes. I really like the recipes even though I’m not on Weight Watchers. I still scan thru them to check for calories, fat, and flour, but for the most part, they are all easy. I’ve already cooked 2 or 3 recipes out of the cookbook, and have a feeling it will be a good “go-to” recipe collection.
I tasted one of the chickpeas when I opened the can. “Ewww” was my first thought. But, I went ahead and dumped the can (of course, after rinsing) in my chicken mix, all the while shaking my head. I will say, I was mildly surprised once the recipe was finished. I have marked the recipe with a (+) to remember that I liked it, and the date I cooked it.
Easy to cook and makes for great leftovers. Enjoy.
Love, peace and pie.
~ MBb
Green Chile Chicken
Serves 4
Ingredients:
4 skinless boneless chicken breast halves
1/4 teaspoon salt
2 teaspoons olive oil
1 (15.5 ounce) can chickpeas, rinsed and drained
1 (4 ounce) can diced mild green chiles, drained
1 cup reduced sodium chicken broth (*note: I no longer buy chicken broth – I keep bullion cues on hand and make my own)
1 pint cherry tomatoes, halved
1 garlic clove, minced
3/4 teaspoon ground cumin (LOVE LOVE LOVE)
2 tablespoons chopped fresh cilantro (optional)
Directions:
1. Place the chicken breasts between pieces of plastic wrap. With a meat mallet or rolling-pin, pound to an even thickness. Sprinkle with salt and pepper.
2. Heat the oil in a non-stick skillet over medium-high heat. Add the chicken breast halves to the skillet and cook until browned and cooked through, about 3 minutes on each side. Transfer to a plate; set aside.
3. Add the chickpeas, chiles, broth, tomatoes, garlic, and cumin to the skillet. Cook, mashing about one-forth of the beans, until the sauce is reduced slightly, about 3 minutes. Return the chicken to the skillet and cook until heated through, about 2 minutes longer. Sprinkle with cilantro, if using.
Green Chile Chicken with Cherry Tomatoes and Chickpeas
Per serving (1 chicken breast half and generous 1/2 cup sauce):
334 calories
9 g Fat
2 g Sat Fat
0 g Trans Fat
86 mg Chol
485 mg Sodium (this is w/ using the broth)
26 g Carb
6 g Fiber
40 g Protein
78 mg Calcium
Weight Watchers Points Plus value: 7
You can give me all the chickpeas any time! Hands down my favorite bean!
Well, we’ll see how many more times I eat them.
This looks so good! Pinning and trying!
It was yummy! And made for great leftovers for lunch!