Moroccan Chicken & Tomato Stew

This is delicious and easy to make!

serves 4

• 2 tablespoons all-purpose flour
• 1 tablespoon Moroccan Spice Blend
• 1 pound boneless, skinless chicken breast, cut into 2-inch pieces
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can no-salt-added diced tomatoes
• ½ teaspoon salt
• ½ teaspoon ground pepper

1. Whisk flour and spice blend in a medium bowl. 
2. Add chicken and toss to coat. 
3. Heat oil in a large skillet over medium heat. 
4. Add the chicken and cook, turning as needed, until browned on all sides, 3 to 5 minutes.
5. Add tomatoes, salt, pepper, and any leftover flour mixture to the pan, stirring to scrape up any browned bits. 
6. Bring to a boil, stirring. 
7. Reduce heat to low, cover, and simmer until the chicken is cooked through, 20 to 25 minutes. 
8. Serve warm.

You can serve this over couscous, bulgur or even quinoa!