Christina's Low-Fat Chicken and Vegetables-With a Moroccan Twist

• 3 chicken breasts (boiled )
• 12 green pepper
• 12 vidalia onion
• 3 carrots
• 3 garlic cloves
• parsley
• 2 bay leaves
• 12 tomatoes
• 3 -5 tablespoons olive oil
• 12 cup water or 12 cup low sodium chicken broth
• 12 teaspoon ground cumin
• 12 teaspoon turmeric
• 12 teaspoon ground ginger
• 12 teaspoon ground black pepper
• 12 teaspoon salt (optional)

1. Cut chicken into bite size chunks-set aside.
2. Cut onion,green pepper,tomato in halves and slice; chop carrots in small chunks ; dice garlic-set aside.
3. Heat a pot with the oil on med-low heat, add chicken-stirring occasionally until chicken has a little color; add vegetables, garlic and bay leaves.
4. Stir occasionally about 5-7 minutes or until the carrots become a little soft.
5. Add spices and give it a good stir.
6. Add water or chicken broth.
7. Let simmer uncovered on med-low heat until water has evaporated-stirring occasionally.
8. Enjoy!

chicken breasts, green pepper, vidalia onion, carrots, garlic, parsley, bay leaves, tomatoes, olive oil, water, ground cumin, turmeric, ground ginger, ground black pepper, salt

Taken from www.food.com/recipe/christinas-low-fat-chicken-and-vegetables-with-a-moroccan-twist-316768 (may not work)