Moroccan-Spiced Chicken Breasts

Total Time
Prep 15 mins
Cook 15 mins

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. From EatingWell magazine, May/June 1995. NOTE: Dietary Exchanges: 3 lean meat, 2 fat Preparation time does not include marinating time.

Ingredients Nutrition


  1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for at least 30 minutes, preferrably 1-2 hours.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through and juices are clear, about 4-6 minutes per side.
  3. Serve.
Most Helpful

5 5

This was a great recipe. I used Moroccan Spice Mix , but used less spice so my three year old could eat it too. I don't feel like we missed any flavor with less heat, but I'm sure it's great with the spicyness! The whole family loved it! Made for PAC spring '11.

5 5

Loved this chicken! Pretty spicy, which is how we like it, but loved the combination of the other spices with the heat. I did use your Moroccan Spice Mix and thought it was terrific - thanks for sharing the recipe! Made for ZWT6, Zwizzle Chicks

5 5

Who knew DH would eat Moroccan? Was enjoyed by all and DH has requested that we have this again soon! Made for Queens of Quisine ZWT 6 Kitchen Gadget challenge.