Moroccan Lemon Chicken
Moroccan Lemon Chicken with Summer Squash and Green Olives
Prep time: 20 minutes
Cook time: 25 minutes
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
Instructions
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. 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.
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
Mashed Cauliflower
Ingredients:
1 1/2lb cauliflower, cut into large florets (about 8 cups)
3 cloves of garlic, peeled
2 (14oz) cans of chicken broth
2 tbsp chives
Boil cauliflower and garlic in chicken broth. If chicken broth doesn't cover add water until it does. Cook 12 minutes or until tender. Put drained cauliflower and garlic in food processor and process until smooth. Season with salt, pepper and chives.
This also came from The South Beach book but I short handed it and forgot to write nutrition info
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