Moroccan-Spiced Chicken Breasts

READY IN: 30mins
Recipe by kitty.rock

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.

Top Review by Chef Jean

This was a great recipe. I used recipe#422399 , 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.

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.

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