South Beach Moroccan Lemon Chicken with Summer Squash and Olives

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 250.5
  • Total Fat: 9.9 g
  • Cholesterol: 97.5 mg
  • Sodium: 707.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 36.1 g

View full nutritional breakdown of South Beach Moroccan Lemon Chicken with Summer Squash and Olives calories by ingredient
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Submitted by: NATBAER

Introduction

This is from the supercharged book. Originally it calls for green olives, but Kalamata was what I had on hand. A lot of ingredients, but very easy to make. This is from the supercharged book. Originally it calls for green olives, but Kalamata was what I had on hand. A lot of ingredients, but very easy to make.
Number of Servings: 4

Ingredients

    4 boneless skinless chicen breasts, 6 oz each
    1 tsp ground cumin
    1 tsp ground ginger
    1/2 tsp ground cinnamon
    1/2 tsp black pepper
    1/4 tsp allspice
    1/4 tsp salt
    1/8 tsp cayenne (or more to taste)
    1 lemon
    4 tsp oilve oil
    1 small onion, thinly sliced
    3/4 lb summer squash, thinly sliced (about 2 med. squash)
    1/3 cup pitted olives
    2 tbsp water

Directions

Pound chicken breasts to 1/4 inch thick.
Mix together all spices. finely grate in lemon zest. Squeeze 1 tbsp lemon juice and add to spices and zest. Add 3 tsp olive oil and mix all well. Spread mixture on both sides of chicken.
Heat non-stick skillet over med-high heat. Add chicken and cook until blackened on outside and cooked through, 3-4 minutes per side. Transfer to a plate and keep warm.
Add 1 tsp olive oil to skillet and return to med-high. Add onions and cook, stirring and scraping brown bits off pan, 3 minutes. Add squash, olives, and water and season with salt and pepper, if desired. Stir well, cover, and cook about 4 minutes, until tender. Squeeze a little more lemon juice over chicken and vegetables and serve.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user NATBAER.





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