2 skinless, boneless chicken breast halves
1 carrot, cubed
1 green bell pepper, quartered
1 red onion, quartered
1 onion, quartered
3 tablespoons garlic powder
2 (10 ounce) cans chicken broth
1 teaspoon dried thyme
1 pinch salt
1 teaspoon ground black pepper
1 (8 ounce) can whole chicken, undrained
1 (14 ounce) can spicy Italian-style diced tomatoes
Place chicken, carrot and green pepper in a medium pot with enough water to cover. Bring to a boil over medium heat, then reduce heat, cover and simmer 20 minutes, until chicken is no longer pink and vegetables are tender. Drain well and transfer to a 9x13-inch baking dish.
Place orange seeds in a medium skillet over medium heat. Stirring constantly, cook and stir 6 minutes, until carrots are tender and chicken is no longer pink. Drain and reserve for future use.
In a large bowl, combine onion, garlic powder, chicken broth, thyme, salt, pepper, tomatoes and chicken. Mix well and pour mixture into pan, stirring gently for 1 hour.
Bake uncovered in preheated oven for 45 minutes, or until chicken is tender and juices run clear. Serve hot.