Mediterranean Chicken Stew

With vegetables, chickpeas, chicken and whole wheat couscous, this stew makes a complete one-dish meal.

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Mediterranean Chicken Stew
Makes: 4  servings Prep 30 mins Start to Finish 45 mins  (not including time for chicken)

Ingredients

  • 2 tablespoons  olive oil
  • 2 small bell peppers (red and yellow), cut into 1-inch-long thick strips
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1/2 recipe Quick-Roasted Chicken, including tomatoes, onion and reserved tomato juice, chicken shredded
  • 1 14 ounce can diced tomatoes
  • 1 14 ounce can chickpeas, rinsed and drained
  • 1/2 cup  kalamata olives, pitted and quartered
  • 1/4 cup  chopped fresh flat-leaf parsley, plus more for garnish
  • 1 cup  whole-wheat couscous, cooked according to package directions

Directions

1. In a large saucepan, heat oil over medium heat. Add bell pepper, onion and garlic; cook, stirring occasionally, until softened but not browned, 10 to 12 minutes. Add tomatoes, onion and reserved tomato juice (from Quick-Roasted Chicken) and diced tomatoes; simmer 5 minutes. Stir in chicken, chickpeas, olives and parsley. Cook until heated through, about 5 minutes (if sauce is too thick, add up to 1/2 cup water); salt and pepper to taste. Serve over couscous and garnish with parsley, if desired.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)710,
  • Fat, total(g)20,
  • chol.(mg)75,
  • sat. fat(g)3,
  • carb.(g)91,
  • fiber(g)19,
  • pro.(g)46,
  • sodium(mg)1566,
  • Percent Daily Values are based on a 2,000 calorie diet
Quick Roasted Chicken
Makes:8  servings Prep 10 mins Bake 450°F 30 mins to 35 mins Broil 4 mins to 6 mins Start to Finish 45 mins

Ingredients

  • 3 1/2 pounds  skinless, bone-in chicken breasts (4 to 6 breasts), fat trimmed
  • 1 28 ounce can diced tomatoes, drained
  • 1 medium onion, sliced
  • 3 tablespoons  olive oil
  • 1 1/2 teaspoons  kosher salt
  • 1/2 teaspoon  fresh ground black pepper

Directions

1. Heat oven to 450 degrees F and place rack in center. Rinse chicken and pat dry. In a roasting pan, toss together chicken, tomatoes, onion and oil. Arrange chicken, bone side down, over tomatoes and onion; sprinkle with salt and pepper. Roast until chicken is almost cooked through, 30 to 35 minutes.

2. Heat broiler and place rack 6 inches from heat. Broil until chicken is browned and cooked through, 4 to 6 minutes.

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