olive-oil flavored cooking spray
4 4-oz. boneless, skinless chicken breast halves
2 medium zucchini — trimmed, halved lengthwise, then each half cut into 1-inch chunks
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 T. olive oil
1 C. yellow onion — coarsely chopped
2 medium garlic cloves — finely minced
1/2 C. dry red wine
1 14.5-oz. can low-sodium diced tomatoes — drained
2 T. sun-dried tomatoes (not oil packed) — finely diced
1 15-oz. can black beans — rinsed and drained

Preheat oven to 350F. Coat 13X9X2-inch baking dish well with olive oil flavored nonstick cooking spray. Arrange chicken and zucchini in baking dish, sprinkle with 1 tsp. each ground cumin and chili powder, then all the salt and pepper. Set uncovered in oven and roast until chicken shows no signs of pink in center and zucchini is tender, about 30 minutes. Meanwhile, heat olive oil in medium-size heavy skillet over moderately high heat until ripples appear on pan bottom – 1 1/2 to 2 minutes. Add onion and garlic and cook, stirring occasionally, until tender, about 3 minutes. Sprinkle in remaining 1/2 tsp. each ground cumin and chili powder, tossing lightly to mix. Add red wine and boil uncovered until reduced by half – 2 to 3 minutes. Add canned tomatoes and sun-dried tomatoes, reduce heat to low, and simmer uncovered until flavors merge – 2 to 3 minutes. Mix in black beans, cover, and simmer sauce over low heat 5 minutes. Keep warm until ready to serve. To serve, divide black bean sauce among four heated dinner plates, then arrange chicken and zucchini artfully on top.

Yield: 4 servings
Calories: 259
Fat: 4.5g
Fiber: 7g