Healthy Pantry-night Mediterranean Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 chicken breasts, trimmed and cut into bite sized chunks
• 1 (15 ounce) can garbanzo beans
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can peas
• 1/2 cup corn
• 1 small lemon, juice squeezed and zested
• 1/2 cup onion, diced
• 2 garlic cloves, diced
• 1/2 cup chicken stock
• 1/4 cup parsley, roughly chopped
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• salt
• pepper
• cooking spray

Recipe

• 1 season the chicken to your liking with salt, pepper, tumeric, and cumin (i guessed at the seasoning measurments), but do be careful not to overpower it with the tumeric and cumin.
• 2 bring large skillet up to medium high heat with cooking spray. add onion. cook for about 2 minutes, until softened. add chicken and saute until cooked through and lightly browned on outside. about 3-5 minutes.
• 3 add the beans, peas, tomatoes, garlic, corn, and chicken stock. season again with salt, pepper, a little cumin, tumeric, and cinnamon. bring to a boil and lower heat to a rapid simmer. add juice of the lemon and about 1 teaspoon of the zest.
• 4 simmer uncovered for about 15-20 minutes, as flavors meld together and reduce a bit.
• 5 remove from heat and stir in parsley.
• 6 serve with couscous or your favorite healthy grain.
• 7 this is also great as a left over -- i like to eat it on a whole wheat pita with some dill pickle slices and a low-fat garlic yogurt sauce. yummy!