1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into small strips
1 onion, chopped
3 potatoes, peeled and chopped
3 carrots, peeled and sliced
2 cups chicken broth
1-1/2 teaspoons cinnamon
1 teaspoon cumin
¼ teaspoon cayenne
2 zucchini, sliced
Heat oil in Dutch oven over medium-high heat. Add chicken and cook until browned – about 5 minutes. Add onion and continue to sauté. Stir in potatoes, carrots, chicken broth and spices. Bring to a boil, reduce heat, and simmer, covered for about 20 minutes – or until potatoes and carrots are soft. Add zucchini and simmer an additional 5 minutes.`
