| | Directions | 1. Mix paprika, salt and Smokehouse Pepper. Sprinkle chicken with 2 teaspoons of the spice mixture. Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add chicken; cook 5 minutes per side or until browned. Remove chicken from skillet; set aside.
2. Heat remaining 1 tablespoon oil in skillet. Add onions; cook and stir 3 minutes or until slightly softened. Stir in tomatoes, chickpeas, raisins and remaining spice mixture.
3. Bring to boil. Reduce heat to low; simmer 5 minutes. Return chicken to skillet. Cover and simmer 6 to 8 minutes or until chicken is cooked through. Serve with couscous or rice, as desired. |
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6
|  | | Ingredients | | - | | 1 teaspoon McCormick® Paprika |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon McCormick® Smokehouse Ground Black Pepper |
| - | | 1 1/2 pounds boneless skinless chicken breast halves |
| - | | 2 tablespoons oil, divided |
| - | | 2 cups thinly sliced onions |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 can (16 ounces) chickpeas (garbanzo beans), drained and rinsed |
| - | | 1/3 cup raisins |
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| | Nutrition (per serving) | Calories: 272 Calories
Fat: 8 Grams
Protein: 30 Grams
Cholesterol: 73 Milligrams
Carbohydrates: 20 Grams
Sodium: 685 Milligrams
Fiber: 4 Grams
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