1 (28 oz.) can Italian plum tomatoes
3 skinless and boneless chicken breasts
1/2 c. defatted chicken broth
1 lg. yellow onion, chopped
2 tbsp. coarsely chopped garlic
2 med. zucchini, cut into 1-inch cubes
2 red bell peppers, cored, seeded and cut into 1-inch squares
2 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
2 tsp. curry powder
1/8 tsp. ground allspice
1 c. dark red kidney beans, drained
1 tbsp. fresh lemon juice
4 tbsp. chopped parsley
Freshly ground pepper to taste
1 c. nonfat plain yogurt for garnish
4 scallions, cleaned and thinly sliced on the diagonal for garnish

Preheat oven to 375 degrees. Cut tomatoes in 1-inch pieces; reserve the liquid.

Cut chicken breasts in half lengthwise and place in shallow roasting pan. Pour 1/2 cup of tomato liquid over the chicken and cover well with aluminum foil. Bake for 20 minutes. Remove chicken from liquid and cool slightly. Cut into 1-inch cubes, cover and reserve. Discard cooking liquid.

Place the broth in a large heavy pot. Add the onion and the garlic; cook for 3 minutes over low heat, stirring occasionally. Add zucchini and red peppers. Cook covered for an additional 8 minutes. Add reserved tomatoes and remaining liquid, chili powder, cumin, curry powder, oregano and allspice. Simmer, uncovered, over low heat for 3 minutes, stirring once.

Add reserved chicken, kidney beans, lemon juice, 2 tablespoons parsley, and black pepper. Simmer over low heat, uncovered 10-12 minutes more, stirring occasionally. Adjust seasonings and stir in remaining parsley. Serve piping hot over brown or white rice. Garnish with yogurt and scallions.