Moroccan Chicken with Tomatoes and Zucchini

• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1-1/4 pounds boneless, skinless chicken breasts, cut into 2-inch chunks
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• One 14-oz can diced tomatoes
• 1 medium zucchini, diced
• Salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute. Add the chicken and cook unti golden brown on all sides, about 5 minutes, stirring frequently. Add the cumin, cardamom, and cinnamon and cook, stirring, until the spices are fragrant, about 1 minute.

2. Add the tomatoes and zucchini and bring to a simmer. Partially cover the pan and simmer until the chicken is just cooked through, about 5 minutes. Season to taste with salt and pepper and serve. It tastes great with couscous or rice.

3. To turn this into a meal kit: store the uncooked prepped chicken in one bag and the tomatoes, zucchini, and seasonings in another. Everything will be ready to go when you are.

From Robin Miller's Quick Fix Meals.