5 Tbsp olive oil
2 red bell peppers, chopped
2 onions, diced
2 cloves garlic, minced
3 ½ lbs boneless chicken breast
28 oz tomatoes, drained
14 oz tomatoes
1 ½ tsp salt
½ tsp pepper
14 oz chickpeas, rinsed and drained
⅔ cup kalamata olives, pitted and halved
½ cup parsley, chopped
Rinse the chicken, pat dry, and then place into crockpot.
Add the drained diced tomatoes, onion, olive oil, salt, and pepper.
Arrange the chicken over the tomatoes and cook the chicken for 2 hours on high, or until the chicken is almost cooked through.
Heat the broiler then transfer the contents of the crockpot to a baking dish and broil for 5 to 6 minutes, or until the chicken is browned and cooked through.
In a large saucepan, heat the remaining oil.
Add the bell pepper, onion, and garlic then cook for 10 to 12 minutes, or until softened but not browned.
Add the tomatoes, onions, leftover juices from the chicken, and simmer for 5 minutes.
Stir in the chicken, chickpeas, olives, and parsley.
Cook for 5 minutes or until heated through.
Add salt and pepper to taste and serve.
Sugar: 18g
:
Calcium: 143mg
Calories: 912kcal
Carbohydrates: 50g
Cholesterol: 254mg
Fat: 36g
Fiber: 14g
Iron: 6mg
Potassium: 2720mg
Protein: 97g
Saturated Fat: 6g
Sodium: 1558mg
Vitamin A: 5209IU
Vitamin C: 137mg
