Moroccan skillet chicken
Preparation time: 35 min
1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
1 teaspoon salt
1 can (14.5 oz) diced tomatoes, drained
1 can (3.8 oz) sliced ripe olives, drained
3 small zucchini, cut into 1/2-inch slices (2 cups)
1 medium yellow bell pepper, cut into thin 2-inch strips
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with 1/2 teaspoon of the salt. Cook about 5 minutes, turning once, until brown.
2. In medium bowl, mix tomatoes, olives, zucchini, bell pepper, cumin, cinnamon and remaining 1/2 teaspoon salt; pour over chicken. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165 F). Sprinkle with lemon peel.