This is a great recipe I found a year ago in a Men's Health magazine. I've made it about 4 times now, and it always makes for a great healthy meal!
1 can Organic Diced Tomatoes
2 Organic Chicken Thighs (no skin)
1 Organic Zucchini (med - Lg)
1 can Organic Garbanzo Beans (chickpeas)
1 cup Organic Chicken Broth (or water)
1 Tbsp Organic Food Grade Coconut Oil
1 tsp Organic Cumin
1/2 tsp Organic Cayenne Pepper
1/2 tsp Organic Cinnamon
Sea Salt and Cracked Pepper to taste
Heat oil in large iron skillet over med-high heat. Season the chicken thighs with salt and pepper, place them in pan and cook for 2 to 3 minutes on each side, until browned thoroughly. Add the zucchini and continue cooking, stirring occasionally. When zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne pepper, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender & cooked through.
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