Chicken with Sundried Tomato and Chickpeas

This chicken dish is bursting with Mediterranean flavors from the sundried tomatoes and chickpeas. Its a simple yet satisfying meal thats perfect for a weeknight dinner or entertaining guests.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup sundried tomatoes, chopped
• 1 can 15 oz chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Warm the oven up to 190C 375F

Add salt, pepper, dried oregano, and dried thyme to chicken breasts

A skillet that can go in the oven should have olive oil in it

It will take about 34 minutes per side for the chicken breasts to get brown on both sides after you add them

Take the chicken out of the pan and set it aside

Add minced garlic to the same pan and cook for about one minute, until it smells good

Sun-dried tomatoes and chickpeas should be chopped up and added to the pan

For two to three minutes

Add the chicken breasts back to the pan and arrange them among the chickpeas and tomatoes

Put the skillet in an oven that has already been heated up and bake for 20 to 25 minutes, or until the chicken is fully cooked

Before serving, sprinkle with fresh parsley