Chicken with Chickpeas and Kale

Instructions:

1. Step 1:

   In a large skillet, heat 4 tsp olive oil over medium-high heat until shimmering. Season chicken breast with salt and pepper. Add chicken to hot skillet and sear on both sides until golden brown but not yet cooked through, about 4 minutes per side. Transfer to a plate and set aside.

2. Step 2:

   Add the remaining 4 tsp olive oil to the empty skillet and heat over medium-low. Add shallots and a pinch of salt and cook until softened, about 3 minutes.

3. Step 3:

   Add red pepper flakes (use less if you're sensitive to spice), dried oregano, and dried thyme to skillet. Cook until fragrant, about 30 seconds. Add diced tomatoes and their liquid as well as chicken broth. Increase heat to medium-high and bring to a simmer, breaking up the tomatoes with a wooden spoon. Simmer until sauce has started to thicken, about 5 minutes. Season with salt and pepper.

4. Step 4:

   Add partially cooked chicken breasts back to the skillet and simmer until cooked through, about 10 minutes.

5. Step 5:

   While the chicken cooks, drain and rinse chickpeas. *Note: If you are following the Wahl's Protocol Diet, you may want to omit the chickpeas, as limited legumes are recommended on the protocol. Remove the stems from kale and cut the leaves into 2-inch ribbons.

6. Step 6:

   Add chickpeas and kale to skillet and cook until chickpeas are warmed through and kale is wilted, about 2 minutes. Season with salt and pepper. Divide onto plates and enjoy!