Mediterranean Chicken and Chickpeas Bowl

Cut the chicken breast into 1-inch cubes. Preheat a cast iron skillet over medium heat and add 2 tbsp olive oil. Add the chicken to the skillet and let cook 4-5 minutes. Add the seasoning (oregano, sage, black pepper, onion salt, garlic powder) and move the chicken around frequently with a spatula until all sides are browned. (Chicken is fully cooked at 165F internally, I'd cook it to 160F as we will continue adding things and it will cook though.) Lower the heat, add the marinara sauce and bring to boil. Add a can of chickpeas, labne (or yogurt, crème fraîche, or sour cream) and stir well. Cover with lid and let it simmer for a couple more minutes. Sprinkle with fresh parsley and serve over rice and a delicious arugula parmesan salad dressed in olive oil. ENJOY!