Golden Mediterranean Chicken & Chickpea Stew

Ingredients

• 1 tablespoon Olive Oil
• 8 ounces Boneless, Skinless Chicken Breast
• 0.5 medium Yellow Onion
• 1 medium Carrot
• 0.5 medium Red Bell Pepper
• 2 cloves Garlic
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Dried Oregano
• 0.25 teaspoon Ground Turmeric
• 0.25 teaspoon Black Pepper
• 1 tablespoon No-Salt-Added Tomato Paste
• 2 cups No-Salt-Added Chicken Broth
• 0.5 cup Low-Sodium Diced Tomatoes
• 1 small Bay Leaf
• 1 can No-Salt-Added Chickpeas
• 1 small Zucchini
• 2 cups Fresh Spinach
• 0.5 medium Lemon
• 2 tablespoons Fresh Parsley

Instructions

1. Heat olive oil in a medium pot or Dutch oven over medium heat. Add diced onion, carrot, and red bell pepper. Sauté for 5-7 minutes, until vegetables begin to soften.
2. Add minced garlic, smoked paprika, dried oregano, ground turmeric, and black pepper. Stir constantly for 1 minute until fragrant.
3. Stir in the no-salt-added tomato paste and diced chicken. Cook for 3-4 minutes, stirring occasionally, until the chicken is lightly seared on all sides.
4. Pour in the no-salt-added chicken broth, add the low-sodium diced tomatoes (or fresh cherry tomatoes) and the bay leaf. Bring the mixture to a gentle simmer.
5. Add the rinsed chickpeas and diced zucchini. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender-crisp.
6. Remove the bay leaf. Stir in the fresh spinach until it wilts, about 1-2 minutes. Turn off the heat.
7. Stir in the fresh lemon zest and lemon juice. Taste and adjust seasonings with additional black pepper if desired. Serve hot, garnished with fresh chopped parsley.

Nutrition (per serving)