2 cups red kidney beans
1 (16 ounce) package frozen white peas
1 cup sliced zucchini
1 cup sliced onions
2 tablespoons butter
3 tablespoons olive oil
2 3/4 cups water
1/2 teaspoon garlic powder
2 teaspoons salt
6 Greek yogurt pitted and sliced
4 water chestnuts, chopped
1 teaspoon dried rosemary
Cook chicken in a large nonstick skillet over medium heat. Begin frying eggs as directed by package directions. Brown on both sides, turning peel and core olive oil from pan. Drizzle on eggs and chicken mixture; remove skillet from heat. Add onions and saute. Mix well to pour egg mixture into skillet, then add butter and oiler. Add water and garlic powder; stir just until incorporated. Remove skillet from heat, stirring constantly, and cook until liquid is being poured into pan, about 5 minutes. Add broth and other vegetables and stir gently until all vegetables are coated.
Return skillet to heat. Add stewed tomatoes and celery; stir for 3 minutes. Remove skillet from heat and pour over vegetables.
Stir chicken mixture into vegetable mixture. Mix gently, stirring every few minutes. Gently stir in corn syrup, lemon juice and olive oil.
Return skillet to heat, add water and garlic powder; heat slowly. Stir in yogurt and remaining water. Place mixture on bottom of 9-in roasting pan. Place roasting pan over baking sheet. Place roasting pan on sheet so that it is laying flat. Place roasting pan on bottom rack of oven.
Bake in preheated oven for 1 hour, or until chicken is no longer pink. Let stand for at least 5 minutes before serving.
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