Serves 4

1 tablespoon olive oil
400g chicken breast fillets, cut into 2cm pieces
250g cherry tomatoes, whole
1 zucchini, thinly sliced
2 garlic cloves, crushed
2 teaspoons ground cumin
300g sweet potato, peeled, cut into 2cm pieces
310ml water
250ml salt reduced chicken stock
1/4 cup dried whole apricots
400g can no added salt chickpeas, rinsed, drained
1 teaspoon honey
1 cup chopped fresh continental parsley, to serve
2 cups green beans, to serve

Step 1: Heat the oil in a large saucepan over high heat. Cook the chicken, in 3 batches, for 2 minutes or until golden. Transfer to a plate.
Step 2: Reduce heat to medium. Stir in the zucchini for 6-7 minutes or until soft. Stir in the garlic and cumin for 1 minute or until aromatic.
Step 3: Stir in the sweet potato, water, stock and dried apricots. Bring to the boil. Reduce heat to low. Cover and simmer for 10 minutes or until the sweet potato is tender. Add tomatoes and simmer for another 5 minutes.
Step 4: Stir in the chicken and chickpeas. Simmer for 5 minutes or until the chicken is cooked through and chickpeas are warmed through. Stir in the honey. Sprinkle with parsley and serve with steamed beans.

Nutrition Guide (Per Serve)
Energy (cal): 447cal;
Protein: 40.1g;
Fat: 12.4g;
Saturated Fat: 2.0g;
Carbohydrate: 35.9g;
Sugar: 15.2g;
Sodium: 594.8mg.