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Source: 99% Fat-Free, Healthy Cooking

Moroccan Vegetables and Chicken
The curry and cinnamon combine to give this dish a unique flavor.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
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3 cups chicken stock
14 ounces (2 to 3) zucchini
9 ounces (about 2 onions) yellow onions
1 can (14 1/2 ounces) diced tomatoes
1 can (15 1/2 ounces) butter beans
4 ounces baby carrots
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
2 teaspoons lemon juice, fresh
6 ounces boneless skinless chicken breast

Preheat the broiler. Line a broiler pan with aluminum foil.

In a large saucepan, bring the chicken stock to a boil over medium heat. Meanwhile, trim and cut the zucchini into small chunks (about 3 cups) and peel and quarter the onions. Drain the tomatoes and rinse and drain the butter beans.

Add the vegetables to the stock. Bring back to a boil. Meanwhile, combine the curry powder, cinnamon, and lemon juice in a small bowl and mix to form a paste.

Cover the saucepan and simmer the vegetables over medium-low heat until tender, about 10 minutes. While the vegetables simmer, coat the chicken breast on both sides with the paste and transfer it to the prepared pan. Broil for about 4 minutes per side, until brown and crusty.

Remove the chicken from the oven. Cut it into medium-sized chunks and stir it into the vegetable mixture.

Note: See our recipe for Chicken Stock.

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