Recipe

Moroccan Lemon Chicken With Summer Squash And Green Olives Recipe

	Deedeec / All my dishes 1 year, 5 months ago This dish is so good! It totally reminds me of the foods I ate on my trip to Morocco. It's like ras al-hanout. This would be prepared and served in a Tangine in Morocco but you certainly get the flavors in this dish. What's great is it's South Beach Diet version.... More Prep:20m Cook:25m Servings:4	Deedeec
	exotic moroccan phase1 southbeach

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Ingredients

4 (6-ounce) boneless, skinless chicken breasts

1 teaspoon ground cumin

1 teaspoon ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon freshly ground black pepper

1/4 teaspoon allspice

1/4 teaspoon salt

1/8 teaspoon cayenne

1 lemon

4 teaspoons extra-virgin olive oil

1 small onion, thinly sliced

3/4 pound summer squash, thinly sliced crosswise

1/3 cup pitted green olives

2 tablespoons water

2 tablespoons chopped parsley

Directions

Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.

In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *See Note. Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts.

Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm.

Add remaining 1 teaspoon oil to the skillet and return to medium-high heat. Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well. Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.

Cooking Tip: Use cutlets in place of chicken breasts if you want to avoid the pounding step. Turkey cutlets can also be used.

Note: These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.

Recipe from The South Beach Diet Supercharged.

Nutritional Information

264 calories

8 g fat (1 g sat)

6 g carbohydrate

41 g protein

2 g fiber

314 mg sodium

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