Paprika Chicken with Carrots & Garbanzo Beans

Ingredients

• 12 oz. boneless skinless chicken thighs
• 1 tsp. smoked paprika*
• 1 tsp. dried oregano*
• 1 tsp. salt*
• 1 pinch red pepper flakes*
• 1/2 cup chicken broth
• 2 tsp. olive oil
• 1 cup canned garbanzo beans (chickpeas)
• 1 cup baby carrots, or medium diced carrots
• 1 tbsp. tomato paste
• 1 tbsp. italian parsley leaves (optional)
• *common pantry item

Instructions

1. Cut chicken thigh meat into 1 inch diced. Place in a medium bowl and toss with paprika, oregano, 1/4 tsp. salt and red pepper flakes.
2. Heat 1 tsp. olive oil in a medium sauté pan over medium-high heat. Add chicken, and cook for 2 minutes to brown the chicken.
3. Add chicken broth to deglaze the pan. Place chicken and juice in a bowl and set aside.
4. Heat remaining oil in the pan over medium-high heat. Add carrots and sauté for 2 minutes.
5. Add in garbanzo beans and tomato paste. Cook for 1 minute to brown the tomato paste.
6. Return chicken to pan, stir and cover. Cook for additional 2 minutes or until chicken is cooked through. Garnish with parsley leaves (optional).