28 oz Italian plum tomatoes
3 whole skinless and boneless chicken breasts
1/2 cup defalled chicken broth
1 whole large onion, chopped
1 tbsp coarsely chopped garlic
1 whole medium zucchini, cut into 1" cubes
2 whole red bell peppers, cored, seeded and cut into 1" squares
2 tbsp chili powder
2 tsp ground cumin
2 tsp curry powder
1 tsp dried oregano
1/8 tsp ground allspice
1 cup dark red kidney beans, drained
1 tbsp fresh lemon juice
4 tbsp chopped parsley
1 cup non-fat plain yogurt
4 whole scallions, thinly sliced on diagonal
Preheat oven to 375 degrees.
Cut the tomatoes into 1" pieces; reserve the liquid.
Cut the chicken breasts in 1/2 lengthwise and place in a shallow roasting pan.
Pour 1/2 cup tomato liquid over the chicken and cover well with foil.
Bake for 20 minutes.
Remove the chicken from liquid and cool slightly.
Cut into 1" cubes, cover and reserve.
Discard the cooking liquid.
Place the broth in a large heavy pot, add the onion and garlic; cook for 3 minutes over low heat, stirring occasionally.
Add the zucchini and red peppers.
Cook, covered for 8 minutes.
Add the reserve tomatoes and remaining liquid, chili powder, cumin, curry, oregano and allspice.
Simmer uncovered, over low heat for 3 minutes, stirring once.
Add the reserve chicken, kidney beans, lemon juice, 2 tablespoons parsley and black pepper.
Simmer over low heat uncovered, 10 to 12 minutes more, stirring occasionally.
Adjust the seasonings and stir in the remaining parsley.
Serve piping hot over brown rice.