Lemon-Olive Chicken with Minted Couscous

Ingredients

• 0.7 cup chickpeas canned drained (garbanzo beans)
• 12 ounce skinned chicken breast halves 
• 2 servings minted couscous 
• 16 ounce less-sodium chicken broth fat-free canned
• 1 teaspoon flour all-purpose
• 1 large garlic clove minced
• 0.3 cup olives green sliced
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 4 slices optional: lemon 
• 1 teaspoon olive oil divided
• 0.5 cup onion separated thinly sliced
• 0.3 teaspoon paprika 
• 0.5 cup water 

Equipment

• frying pan

Directions

1. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add chicken; cook 4 minutes on each side or until browned.
3. Remove chicken from pan; set aside.
4. Heat 1/2 teaspoon olive oil in pan over medium heat.
5. Add onion and garlic, and saut 3 minutes. Stir in flour, cumin, cinnamon, and paprika; saut 30 seconds.
6. Add broth and water; bring to a simmer.
7. Add chicken and lemon slices; cover and simmer 30 minutes or until chicken is done. Stir in chickpeas and olives, and cook until thoroughly heated.
8. Serve over Minted Couscous.
9. Garnish with sliced mint leaves, if desired.