Chock-full of nutrients, snow peas shine in this 20-minute, harissa-sauced, one-pot meal that feeds the whole family. Harissa is a North African hot chile paste—use just a teaspoon if you prefer a mild flavor.
Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken breast halves, cut into ¾-inch pieces
1 to 2 teaspoons harissa paste
2 cloves garlic, minced
1 tablespoon olive oil
2 cups cherry tomatoes, halved
12 ounces snow pea pods, trimmed
1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
½ cup reduced-sodium chicken broth
¼ teaspoon salt
⅓ cup snipped fresh parsley
¼ cup pitted Kalamata olives, halved
¼ cup plain fat-free Greek yogurt
4 1-ounce slices French bread, toasted (optional)
In a medium bowl combine chicken, harissa paste and garlic; toss to coat. In a 12-inch skillet heat oil over medium-high. Add chicken; cook and stir until no longer pink. Remove from skillet.
In skillet combine the cherry tomatoes, snow peas, garbanzo beans, chicken broth and salt. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until tomatoes are softened and pea pods are tender. Return chicken to skillet.
Meanwhile, remove 1 teaspoon zest and squeeze 1 tablespoon juice from lemon. Stir lemon zest and juice, parsley and olives into chicken mixture. Top servings with yogurt and, if desired, serve with bread for dipping.