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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This high-protein, easy-to-make stew bursts with flavor and antioxidants. 431 Calories, 31 grams of protein, 45 Carbs, 15g of fat, 2g saturated fat, 7g fiber. From USA Weekend. Ingredients:
2 teaspoons cinnamon |
2 teaspoons cumin |
2 teaspoons coriander |
1/2 teaspoon cayenne pepper |
1 1/3 lbs boneless skinless chicken breasts, cut into bite-sized pieces |
2 tablespoons olive oil |
1 medium yellow onion, chopped |
1 teaspoon grated gingerroot |
3 garlic cloves, crushed |
1 cup fat-free low-sodium chicken broth |
2 cups canned chopped no-salt-added whole tomatoes |
2 cups canned chick-peas, rinsed |
3/4 cup pitted kalamata olive, halved |
1/2 cup raisins |
2 tablespoons honey |
1 bay leaf |
1 tablespoon cinnamon |
1/2 lemon, seeded, cut into 4 wedges |
Directions:
1. In a shallow bowl, combine 2 tsp cinnamon, cumin and coriander, plus cayenne pepper and salt. Dredge chicken in spices.
2. In a large skillet, heat oil over medium heat. Add chicken; sauté until browned, turning once. Remove chicken.
3. Add onion to skillet, sauté 3 minutes. Add garlic, ginger and broth; sauté 5 minutes.
4. Add all remaining ingredients and the chicken. Cover and simmer 30 minutes. Serve in bowls with whole-wheat pitas.
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