1 pound skinless, boneless chicken breast halves
1/2 cup olive oil
1 (10 ounce) package frozen mixed vegetables, thawed
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart casserole dish or 9x13 inch dish.
Place chicken breasts in a large saucepan. Heat oil in a large skillet over medium heat.
Add vegetables and lemon juice. Saute for 5 to 10 minutes or until vegetables are tender.
Add garlic powder, basil, oregano, salt, pepper and oil. Stir to coat.
Place chickpeas over a medium heat, and add water if necessary. Simmer for 3 to 4 minutes.
Remove chicken breasts, and discard grease from skillet. Heat olive oil in a large skillet over medium heat. Add chicken breasts, green bell pepper, onions and green bell pepper; cook, stirring, for about 10 minutes, stirring occasionally.
Return chicken breasts to skillet and heat through. Stir in Italian sausage and tomatoes.
Return chicken breasts and vegetables to skillet, and cook for about 5 minutes. Remove chicken breasts, and shred into bite size pieces. Return chicken breasts to skillet and heat through.