One Pot Moroccan Style Chicken

Season the Boneless, Skinless Chicken Breasts (4) with Moroccan Seasoning (2 Tbsp).

In a flame-proof roasting pan, add some Olive Oil (as needed) and place the seasoned chicken. Brown on medium heat for about two minutes on each side, or until nicely browned. Transfer to a plate and set aside.

To the pot, add a bit more olive oil and the Potatoes (3). Cook for a few minutes, stirring frequently until the potatoes are nicely browned. Remove pan from heat.

Add Garlic (1 clove), GOYA® Chick Peas (2 cups), Canned Diced Tomatoes (3 1/2 cups), Salt (to taste), and Ground Black Pepper (to taste) and stir together. Add the chicken back on top and cook at 220 degrees C (425 degrees F) for 15-20 minutes or until the chicken is cooked all the way through.

Serve and enjoy!