1 Tbsp olive oil
2 boneless, skinless chicken breasts, butterflied
salt and pepper, to taste
1 large zucchini, cubed
2 garlic cloves, minced
1 (16 oz) can chickpeas (garbanzo beans)
1 (15 oz) can diced tomatoes
1 (15oz) can chicken broth
1/2 tsp cayenne pepper
2 tsp ground cumin
1/2 tsp cinnamon
handful of fresh cilantro, minced
Heat the oil in a large saute pan over medium-high heat. Season the chicken with salt and pepper, place them in the pan, and cook for 2-3 minutes per side (until they brown thoroughly). Add the zucchini and continue cooking while occasionally stirring.
When the zucchini pieces have browned lightly, add the garlic, tomatoes, chickpeas, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season with more salt and pepper and top with fresh chopped cilantro.
Serve with cooked couscous tossed with 2 Tbsp toasted pine nuts and 1/4 cup chopped cilantro