Ingredients

• 1 14-ounce can no-salt-added tomato sauce
• 1 15-ounce can chickpeas, drained and rinsed
• 1 small bell pepper (any color), thinly sliced
• 1/3 cup dried apricots, halved
• 2 cloves garlic, smashed
• 1/4 teaspoon garam masala or ground cinnamon, plus more for topping
• Large pinch of red pepper flakes
• Kosher salt
• 4 6-ounce skinless, boneless chicken breasts
• 1/4 cup low-fat (2 percent) Greek yogurt
• Chopped fresh parsley, for topping (optional)
• 3 whole-wheat pitas, quartered

Instructions

1. Combine the tomato sauce, 1 cup water, the chickpeas, bell pepper, apricots, garlic, garam masala, red pepper flakes and 1/2 teaspoon salt in a large skillet and bring to a simmer over medium-high heat. Nestle the chicken in the tomato-chickpea mixture; reduce the heat to maintain a gentle simmer and cook, uncovered, turning the chicken once, until cooked through, about 20 minutes.
2. Divide the chicken and tomato-chickpea mixture among plates, top with the yogurt and sprinkle with parsley and garam masala to taste. Serve with the pita wedges.