Chicken & Chickpea Stew

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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 1/2ounce) can chickpeas, rinsed and drained
• 1 (14 1/2-15 1/2ounce) can  diced 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

Directions

1. Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag.
2. Add the chicken to the bag and shake to coat the chicken well.
3. Heat the oil in large nonstick skillet over medium-high heat.
4. When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly).
5. Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes.
6. Add the chickpeas, diced tomatoes and chicken broth.
7. Simmer, cover and cook 5 minutes.
8. Add the zucchini and broccoli slaw mix.
9. Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender.
10. Stir in the cucumbers.