1 lb. boneless/skinless chicken thighs
1 large zucchini, cubed
1 can (16 oz.) garbanzo beans
1 can (14.5 oz.) diced tomatoes
Cilantro, chopped (for garnish)
1/2 T olive oil
1 cup chicken stock or water
1/2 t cayenne pepper
1 t ground cumin
1/2 t ground cinnamon
1) Place oil in a large saute pan or wide pot over medium-high heat.
2) Season chicken with salt and black pepper and cook in pan until browned, 2-3 minutes per side. Add zucchini and continue cooking, stirring often.
3) When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10-15 minutes. Season to taste with more salt and pepper; garnish with chopped cilantro.
Makes 4 servings. Per serving: 424 cal, 15 g fat (3 g sat), 41 g carbs, 614 mg sodium, 7 g fiber, 31 g protein
Cook 1/2 cup couscous (I used quinoa instead! Delish!) per package instructions and mix with 2 T golden raisins, 2 T toasted pine nuts, and 1/4 cup chopped cilantro.
Makes 4 servings. Per serving: 51 cal, 1.4 g fat (0 g sat), 11 g carbs, 16 mg sodium, 2 g fiber, 1 g protein
