4 small skinless chicken breast halves  
Flour 
1 tablespoon olive oil 
2 cups chopped onions 
3/4 cup sliced red pepper 
3/4 cup sliced green pepper 
1 tablespoon very finely chopped fresh ginger root
or 1/2 to 3/4 teaspoon ground ginger 
1 clove garlic, minced 
1 tablespoon flour 
1 teaspoon ground allspice 
1/2 teaspoon ground cumin 
1/4 teaspoon ground nutmeg 
1/4 teaspoon pepper 
1 can (16 ounces) dark red kidney beans, rinsed, drained 
1 can (15-1/2 ounces) pinto beans, rinsed, drained 
1 can (15 ounces) garbanzo beans, rinsed, drained 
1 can (14 1/2 ounces) low salt chicken broth 
Minced parsley 

Cut chicken breasts into halves; coat lightly with flour. Cook chicken in oil in large skillet or Dutch oven until brown on all sides, 8 to 10 minutes; remove from skillet. Drain excess fat from skillet; add onions, peppers, ginger root, and garlic, and sauté‚ 2 to 3 minutes. Stir in 1 tablespoon flour, spices and pepper; sauté‚ until onions are tender, 2 to 3 minutes longer. 

Stir beans and chicken broth into skillet; add chicken and heat to boiling. Reduce heat and simmer, covered, until chicken is cooked and tender, about 20 minutes. Serve on rimmed serving platter; sprinkle with parsley. 

Nutritional Information Per Serving: Calories 300, Carbohydrate 37 g, Protein 30 g, Fat 6 g, % of Calories from Fat 16, Sodium 577 mg, Cholesterol 48 mg.