Moroccan Skillet Chicken

 

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

• 1 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.
• 2 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.