INGREDIENTS
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2 pounds chicken thighs (mine were boneless, skinless)
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1 (14.5-ounce) can fire roasted tomatoes
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1 (14.5-ounce) can garbanzo beans, drained and rinsed
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1/2 cup pitted green olives
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1/4 cup tightly packed basil leaves
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8 ounces crumbled feta cheese