Chicken & Chickpea Stew

• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tablespoons all-purpose flour (or more)
• 12 teaspoon paprika
• 34 teaspoon seasoning salt
• 12 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 1 cup red onion, thinly sliced
• 1 12 teaspoons ground cumin
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained
• 1 (14 1/2-15 1/2 ounce) candiced fire-roasted tomatoes
• 12 cup chicken broth
• 1 cup zucchini, cut in chunks
• 1 cup broccoli slaw mix
• 12-1 cup cucumber, cut in chunks

1. Mix the flour, paprika, 1/2 t salt and 1/4 t ground black pepper in a plastic ziploc bag.
2. Add the chicken to the bag and shake to coat the chicken well.
3. Heat the oil in large nonstick skillet over medium-high heat.
4. When oil is hot, add the chicken and saute 5 minutes (turn chicken to brown evenly).
5. Add onion, cumin, cinnamon, remaining salt and pepper; cook for about 4 minutes.
6. Add the chickpeas, diced tomatoes and chicken broth.
7. Simmer, cover and cook 5 minutes.
8. Add the zucchini and broccoli slaw mix.
9. Cook 5 minutes or until the chicken is fully cooked through and vegetables are tender.
10. Stir in the cucumbers.

chicken breast, flour, paprika, seasoning salt, ground black pepper, olive oil, red onion, ground cumin, chickpeas, tomatoes, chicken broth, zucchini, broccoli slaw mix, cucumber

Taken from www.food.com/recipe/chicken-chickpea-stew-353994 (may not work)