Chicken with Tomatoes, Apricots, and Chickpeas
This recipe makes 4 servings with 207 calories, 8g of protein, and 6g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up pepper, ground cumin, chickpeas, and a few other things to make it today.
Rinse chicken breasts, pat dry, and sprinkle all over with salt and pepper.
Heat olive oil in a large frying pan over medium-high heat, then add cumin, coriander, and cayenne; cook 1 minute, stirring constantly.
Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on other side, about 3 more minutes.
Transfer to a plate and set aside.
Stir in tomatoes, apricots, sugar, and garlic. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook, covered, until chicken is cooked through, about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.