In a large nonstick skillet, saute the pepper, onion and garlic. Add the tomato sauce and chili powder. Dissolve the cocoa in
water and add to the tomato mixture. Place the chicken into an oven-ready, freezer-safe container. Pour sauce over the top. Sprinkle with parsley.
To Freeze: Freeze in oven-ready container in sauce.
To Reheat: Bake at 350 for 30 minutes from defrosted.