3-Minute Chicken and Chickpeas Dinner. Serves 42 red peppers seeded and finely diced (I used jar roasted peppers.) 1 small red onion finely diced (about 1/3 cup)4 T. olive oil, divided14 oz. 4 cloves of garlic, smashed2 T. tomato paste8 basil leaves1 T. balsamic vinegar to drip over chicken breastsFry one pepper and one small chopped red onion (1/3 cup) in 1 T. olive oil until soft about 5 minutes. Put into a blender with basil leaves, tomato paste, and chopped garlic cloves.