24 oz boneless, skinless chicken breasts, cubed into 1-inch pieces
½ tsp salt and black pepper, to taste
1 onion, chopped
1 tsp cinnamon
1 tsp dried oregano
2 (15 oz) cans diced tomatoes
1 cup whole milk
1 lb red potatoes, cut into 1-inch cubes
1 head cauliflower, chopped into florets
¾ cup (3 oz) feta cheese, crumbled
½ cup loosely packed flat-leaf parsley, chopped
Instructions
In a large, deep skillet, heat the olive oil over medium heat. Once hot, add the chicken and season with salt and pepper. Cook 5 minutes or until no longer pink; remove to a plate and return the skillet to the heat.
Add onion and saute for 3 minutes or until translucent. Add cinnamon and oregano and cook for a minute, or until fragrant. Add diced tomatoes and milk and bring to a simmer.
Add potatoes and stir; cover and cook for 15 minutes or until potatoes become slightly tender. Add the cauliflower and cover; cook an additional 15-20 minutes or until tender.
Add chicken back to the pan and cook for about 5 minutes. Sprinkle with feta and parsley and serve immediately.