Moroccan-Spiced Chicken and Veggie Stew

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts, cubed
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 15oz can diced tomatoes
• 2 cups low-sodium chicken broth
• 1 15oz can chickpeas, drained and rinsed
• 2 medium carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. 1

   In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat.

2. 2

   Add the cubed chicken and cook for 3-4 minutes until lightly browned.