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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This healthy dinner can be made in 30 minutes! This is a recipe I created for RSC#13. I have made some changes due to some of the reviewers' comments. Ingredients:
1 lb boneless skinless chicken breast, thinly sliced |
2 tablespoons all-purpose flour (or more) |
1/2 teaspoon paprika |
3/4 teaspoon seasoning salt |
1/2 teaspoon fresh ground black pepper |
1 tablespoon olive oil |
1 cup red onion, thinly sliced |
1 1/2 teaspoons ground cumin |
1 (15 1/2 ounce) can chickpeas, rinsed and drained |
1 (14 1/2-15 1/2 ounce) can diced fire-roasted tomatoes |
1/2 cup chicken broth |
1 cup zucchini, cut in chunks |
1 cup broccoli slaw mix |
1/2-1 cup cucumber, cut in chunks |
Directions:
1. Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag.
2. Add the chicken to the bag and shake to coat the chicken well.
3. Heat the oil in large nonstick skillet over medium-high heat.
4. When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly).
5. Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes.
6. Add the chickpeas, diced tomatoes and chicken broth.
7. Simmer, cover and cook 5 minutes.
8. Add the zucchini and broccoli slaw mix.
9. Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender.
10. Stir in the cucumbers.
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