Healthy Facts:

• Chicken offers all essential B-vitamins and is packed with lean protein that boosts weight loss while repairing muscles
• Beta-carotene from carrots reduces risk of cancer and improves vision and eye health
• Sulfides in garlic fight the effects of oxidative stress and improve iron absorption
• Lycopene, from tomatoes, has the ability to reduce triglycerides and bad cholesterol in the blood
• Chickpeas are packed with fiber that keep you full, improve cholesterol and support a healthy lifestyle
• Raisins are rich in the trace mineral boron, which helps build stronger bones

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30 Min Cook Time |10 Min Prep Time | Serves 6 |329 Calories per Serving

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Ingredients

• 4 6-oz. boneless, skinless chicken breasts
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 medium carrots, sliced
• 2 medium-stalks celery, sliced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups chicken broth
• 1 15-oz. can diced tomatoes
• 1 15-oz. can chickpeas, drained and rinsed
• 1 medium zucchini, sliced
• 1/4 cup golden raisins
• 1/2 cup cilantro, chopped

What You Need

• Cutting board
• Sharp knife
• Measuring cups
• Measuring spoons
• Dutch oven or large pan with a lid
• Wooden spoon

How To Make It

1. Cut the chicken breasts into 1-inch pieces. Toss the chicken pieces with the flour to coat. Dust off the excess flour from the pieces.
2. In a Dutch oven or large pan with a lid, heat the olive oil over medium-high heat.
3. Add the chicken pieces and brown on all sides, about 6 minutes.
4. Add the onion, garlic, carrots, celery and ginger and saute for 4 minutes.
5. Add the spices (paprika through tumeric), broth, tomatoes, chickpeas, zucchini and raisins. Cover, reduce heat to low and simmer for 25 minutes. Sprinkle with the cilantro and serve.