FAVORITE RECIPES

3-Minute Chicken and Chickpeas Dinner.

Serves 4

2 red peppers seeded and finely diced (I used jar roasted peppers.)

1 small red onion finely diced (about 1/3 cup)

4 T. olive oil, divided

14 oz. can of rinsed and drained chickpeas

4- 6 oz. skinned and boned chicken breasts, scored to cook evenly.

4 cloves of garlic, smashed

2 T. tomato paste

8 basil leaves

1 T. balsamic vinegar to drip over chicken breasts

Fry one pepper and one small chopped red onion (1/3 cup) in 1 T. olive oil until soft about 5 minutes. Put into a blender with basil leaves, tomato paste, and chopped garlic cloves. Add one...