Grilled Chicken with a Garbanzo Bean Ragout and Baked Greek Seasoned Pita Chips

Beans are a great source of fiber and are good for you. I try to incorporate them into many of our meals. The components of this meal come together quite easily and the pita bread can be made in advance. The beans can simmer while you grill the chicken and both should be done at approximately the same time. Ingredient amounts will serve four. Adjust the amounts to accommodate the number of people serving.


Garbanzo Bean Ragout
2- 14 oz. cans of garbanzo beans not drained
1 – 14 oz. can of artichoke hearts drained and quartered
1/2 cup of pitted kalamata olives sliced
2 large sprigs of rosemary
2 cubes of Dorot brand garlic, or 2 cloves crushed
Juice of half of a lemon about 2 tablespoons
1/2 teaspoon of kosher salt
1/2 cup of feta cheese crumbled
20 heirloom cherry tomatoes cut in half or regular cherry tomatoes
Alfalfa sprouts (optional)
Grilled Chicken
1 lb. of chicken breasts, boneless and skinless
Juice of half of a lemon about 2 tablespoons
A light sprinkle of kosher salt
Greek Seasoned Pita Chips
1 – 12 oz. package of pita bread
1 tablespoon of Greek seasoning
3 tablespoons olive oil
A light sprinkle of kosher salt


In a large bowl whisk together seasoning, oil and a light sprinkle of salt. Cut pita bread into 6 or 8 pie shaped pieces. Toss in the oil mixture until well combined. Place evenly on a baking sheet and bake in a preheated oven at 375 degrees for 10 minutes or until the edges begin to brown. Remove and set aside.

In a large pot add garbanzo beans and juice from the beans and simmer over medium low heat. Add artichoke hearts, olives, rosemary sprigs, garlic, lemon juice, salt and stir. Simmer for about 15 minutes, stirring frequently to blend flavors. While simmering cut fresh cherry tomatoes in half. Once the bean mixture has become aromatic remove from the burner. Remove rosemary sprigs, and gently mash beans with a spoon to create a rough mash. Try not to crush the olives or artichoke hearts in the process. Add feta cheese, mix and top with tomatoes when ready to serve.

While beans are simmering grill the chicken. Slice each breast in half for a shorter cooking time. Place chicken breasts into a medium sized dish. Drizzle with lemon juice and sprinkle with kosher salt. Preheat a grill to medium high and grill each side of the chicken until lightly browned and cooked thoroughly. This process was about 10 minutes, 5 minutes per side. Remove chicken from the grill and let rest tenting with foil to keep warm while finishing the beans. Cooking times will vary depending on the thickness of the chicken and the type of grill being used. No pink should remain in the middle.

Serve meal family style or plated. If plating place alfalfa sprouts on the side if using.

Suggested Beverage

Try Wente Vineyards Riva Ranch Chardonnay (Livermore Valley), Hahn Estates Chardonnay (Monterey),  Franciscan Chardonnay (Napa Valley, California), Michelob® Pale Ale Dry Hopped, Samuel Adams® Hefeweizen (Boston, MA) with a lemon wedge or Flensburger Brauerei Gold Premium Lager (Germany).

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