# 3 cups Garbanzo Beans, cooked
# 2 Boneless, Skinless Chicken Breasts, julienned
# 1 Tbsp Olive Oil
# 2 cups Broccoli, steamed and chopped

Marinade:
# 2 Tbsp Fresh Lemon Juice
# 2 tsp Fresh Oregano, chopped
# 4 Tbsp Fresh Basil, cut into chiffonade (thin strips)
# 1 clove Garlic
# 1 Tbsp Extra Virgin Olive Oil
# To taste Salt and Pepper

Tomato Broth:
# 3 Roma Tomatoes, roughly chopped
# 1 Tbsp Olive oil
# 1 bunch Basil stems (after leaves have been removed for marinade)
# 1 Bay leaf
# 3 cups Chicken Broth
# 2 ea Garlic cloves, whole
# 1/4 cup ea Carrot, onion, celery, chopped
# 1 Tbsp White wine
# To taste Salt and Pepper

To make tomato broth, heat olive oil over medium heat and sweat carrots, onions, celery and garlic cloves, approximately 2 minutes. Add white wine and cook for 1 minute. Add tomatoes, broth, bay leaf, and basil stems. Reduce heat and simmer for 20 minutes. Strain and set aside.

Combine marinade ingredients, add chicken, and let stand in refrigerator for 20 minutes. Drain marinade. Heat 1 Tbsp olive oil in a sauté pan over high heat and cook chicken until fully cooked (test one piece by cutting into it). Add garlic and briefly sweat until aromas are released. Add garbanzo beans and cook for 1 minute over high heat. Add tomato broth, bring to a simmer, and add broccoli. Heat through until all ingredients are hot. Remove from the heat, add fresh herbs, season to taste with salt and pepper, and serve.

Nutritional Information:
Per Serving (excluding unknown items): 486 Calories; 15g Fat (28.9% calories from fat); 41g Protein; 45g Carbohydrate; 7g Dietary Fiber; 68mg Cholesterol; 1724mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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