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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A great blend of fresh vegetables and flavor! I got the idea from a recipe in Women's Health magazine and have tweaked it a bit. I usually serve it over couscous. Very simple to make! Ingredients:
2 zucchini, sliced |
3 medium tomatoes, cubed |
1 eggplant |
1 (15 ounce) can garbanzo beans |
1 bunch cilantro, chopped |
2 chicken breasts |
2 tablespoons cinnamon |
3 tablespoons cumin |
3 tablespoons curry |
1 cup chicken broth |
Directions:
1. Warm oil in a saucepan and brown chicken on each side. Add zucchini and eggplant and cook until softened. Add all other ingredients and cover. Simmer for 15 mins on medium heat. Remove from heat (will thicken as it sits).
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