Moroccan Lemon Chicken W/Summer Squash & Gr. Olives (Sbd P1)

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
  • In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine.
  • Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm.
  • Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
  • Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well.
  • Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve.
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