Ingredients
1
tablespoon olive or vegetable oil
4
boneless skinless chicken breasts
1/2
teaspoon salt
1
can (14.5 ounces) diced tomatoes, drained
1
can (2 1/4 ounces) sliced ripe olives, drained
3
small zucchini, cut into 1/2-inch slices (2 cups)
1
medium yellow bell pepper, sliced
1 1/2
teaspoons ground cumin
1/2
teaspoon ground cinnamon
1/2
teaspoon salt
1
teaspoon grated lemon peel
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.
