Drop a Dress Size Dinners: Chicken and Veggie Stew

Back by popular demand, it's drop a dress size dinners! :)
You all wrote and asked for more of these meals, so I am more than happy to make some new ones for you!

Chicken and Veggie Stew
Grocery List:
1 lb boneless, skinless chicken thighs
2 Tbsp flour
1/2 tsp each salt and pepper
1 tsp oil
1 cup thinly sliced onion
1 1/2 tsp ground cumin
1 tsp cinnamon
1 can (14 1/2 oz) diced tomatoes
1 can (15 1/2 oz) chickpeas, drained
1/2 cup chicken broth
1 cubed zucchini

How to make it:
1. Cut chicken thighs in half crosswise. Mix flour, salt and pepper in a plastic bag. Add chicken; shake to coat.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes or until browned. Add onion, cumin and cinnamon; cook 3 minutes. Add diced tomatoes, chickpeas and chicken broth. Bring to a simmer, cover and cook 5 minutes. Add zucchini; cook 5 minutes or until chicken and zucchini are done.

Nutritional Information:
(makes 4 servings)
327cal
7g fat
8g fiber
6 WW points