8 boneless, skinless chicken breast halves - cut into small pieces
1 medium onion, diced
1 green bell pepper, diced
3 carrots, grated
1/2 cup mayonnaise
2 teaspoons dried parsley
Place the chicken pieces into aluminum foil and place the green pepper into the foil, then place the carrots in the foil. Secure with tweezers and torqued edges. Tighten the seams and cut the tops off.
Heat the olive oil in a large skillet over medium heat. Add the chickpeas and onion, and saute for 2 minutes on each side, or to desired doneness. Raise the carrots and toss with the veggies. Season with mayonnaise and toss gently. Cover and simmer for 5 minutes.
Place the chicken pieces in the skillet, and cook over medium heat for 4/5 minutes, or until gravy is bubbly and thickened. Add the carrot tops, with florets, and stir to coat and sprinkle over the chicken.
Return skillet to medium heat and saute for 2 minutes, or until tender. Season with parsley and toss gently. Add the horseradish and thyme into the skillet and stir gently to coat. Turn the chicken over, and cook for 2 minutes on each side, or until reduced by half.