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.
- 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) candiced 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
- Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag.
- Add the chicken to the bag and shake to coat the chicken well.
- Heat the oil in large nonstick skillet over medium-high heat.
- When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly).
- Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes.
- Add the chickpeas, diced tomatoes and chicken broth.
- Simmer, cover and cook 5 minutes.
- Add the zucchini and broccoli slaw mix.
- Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender.
- Stir in the cucumbers.
This was excellent. I'm glad you made the changes because it worked out perfectly for me. I loved the chickpeas in this. Broccoli slaw is my favorite too. This stew has some crunch and lots of good veggies in it. You could definitely make this vegetarian too. We weren't sure about the cucumbers in it, but it was pretty good. I will be making this again. Made and Reviewed for PRMR. Thanks! :)
The instructions concerning the chicken was a bit confusing. Thinly sliced or crosswise? After reading the recipe again I decided to slice the chicken thinly otherwise the cooking time would have to be longer for thicker chicken pieces. We liked the addition of cucumber to this stew but added it at the very end of cooking to avoid too much "mushiness". The largest draw-back was the cinnamon. We felt it overpowered too much. A pity, I think just a pinch of cinnamon would have been more than enough. I did not have any chicken broth on hand so I used water with half a bouillon cube. The stew was easy to make and I am very pleased to have tried it. Thanks for creating and posting. Made for RSC Lucky #13.
We really enjoyed this stew but I'll have to admit to making a couple adjustments. We have tried too many savory recipes with cinnamon in them & no matter what meat it is we just don't enjoy that combination. Because it was a contest ingredient I felt it necessary to use, but I cut it down to a scant 1/2 teaspoon. I don't think the chicken handling instructions are very clear, as after prepping the chicken into thin slices step one asks me to cut the breasts in half? At that point I had no choice but to use the strips as they were. We really enjoyed the flavor of the fire-roasted tomatoes but I didn't have any chicken broth that wasn't in a large can so I used a 1/2 cup water & about a teaspoon of a leftover Top Ramen seasoning packet. I have to say I was leary about cooking cucumber in the first place, but in the end I really didn't want to overcook the chicken so after I added the broccoli slaw, zucchini & cucumber I just stirred & served it. We like our veggies with a little crunch still in them so omitting the last 5 minutes of cooking was fine. By the time I got photos taken the veggies had steamed themselves into perfection anyway & the chicken was melt-in-your-mouth tender. I'll most likely make this again as it was very quick & easy but I won't use the cinnamon next time. Even just a small amount of it was too much. Thanks for sharing your creation! Made for RSC Lucky #13.