Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         cubed chicken breasts
   1 1/2  teaspoons     salt -- divided
     1/8  teaspoon      freshly ground pepper
   2      teaspoons     vegetable oil
   1      cup           diced onions
   1      tablespoon    chopped garlic
   2      teaspoons     chopped fresh ginger
   2      tablespoons   curry powder
   1      teaspoon      cumin
     1/8  teaspoon      ground red pepper -- optional
   1 1/2  cups          fat-free chicken broth
   1                    all-purpose potato -- (8 oz.), diced
   1                    sweet potato -- (8 oz.), diced
  16      ounces        cauliflower florets
   3                    carrots -- sliced
     1/2  pound         green beans -- trimmed and halved
   1      cup           low-fat unsweetened coconut milk
     1/4  cup           sliced green onions
   2      cups          cooked couscous

Preparation:

1. Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat oil in Dutch oven over medium heat. Add chicken and cook, stirring, 5 to 7 minutes, until golden. Transfer to bowl. 2. Add onions, garlic, ginger and 1/4 cup broth to Dutch oven; cover and cook over medium heat 7 to 8 minutes, until onions are golden. Stir in curry, cumin, red pepper and remaining 1 1/4 teaspoons salt; cook until fragrant, 30 seconds. Stir in remaining broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add cauliflower and carrots; simmer 10 minutes more. Stir in chicken, beans and coconut milk. Simmer, covered, 15 minutes, until vegetables are tender. Stir in green onions. Serve with couscous. Notes: Boredom can be a dieter's downfall, but not with this recipe. The mix of colorful vegetables, tender chicken and bold spices will perk up your palate while you battle the bulge. Prep time: 20 minutes Cooking time: 49 to 53 minutes Easy, low-f