1 lb boneless skinless chicken breast
1 large zucchini, diced
1 (16 ounce) can garbanzo beans
1 (14 1/2 ounce) can diced tomatoes
1 cup water
1/2 tablespoon olive oil
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon cinnamon
salt and pepper
1/2 cup cilantro, chopped
Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan.
Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally.
When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan).
Season to taste with more salt and pepper and sprinkle with cilantro.
Serve With: 1/2 cup cooked couscous (prepared per package instructions) tossed with 2 Tbsp golden raisins, 2 Tbsp toasted pine nuts, and 1/4 cup chopped cilantro
NUTRITION (not including "serve with" suggestions)
Calories 320
Cholesterol 65.8 mg
Fiber 7.7 g
Sodium 648 mg
Protein 33.8 g
Saturated Fat 0.8 g
Unsaturated Fat 4.1 g
Total Fat 4.9 g
Total Carbs 35.7 g
Sugar 5.2 g
serves 4
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