One Pan Moroccan Chicken

• 2 boneless skinless chicken breasts
• 1/4 teaspoon black pepper, ground
• 1/2 large yellow onion, sliced
• 0.5 (14 ounce) can cherry tomatoes
• 4 ounces water or 4 ounces chicken broth
• 0.5 (15 ounce) can can chickpeas, drained
• 1 medium zucchini, sliced
• 1 tablespoon harissa
• 1/4 teaspoon ground cumin

1. Season the chicken with black pepper and ground cumin.
2. In a large skillet sprayed with olive oil cooking over medium heat with sliced onion.
3. Cook until chicken breasts are lightly browned, about 3 minutes.
4. Add the cherry tomatoes, water or broth, chickpeas, harissa and zucchini.
5. Simmer for 20 minutes, stirring occasionally until chicken is done and sauce is thickened.
6. I serve this with steamed couscous.

chicken breasts, black pepper, yellow onion, cherry tomatoes, water, chickpeas, zucchini, harissa, ground cumin

Taken from www.food.com/recipe/one-pan-moroccan-chicken-526244 (may not work)