South Beach Moroccan Lemon Chicken with Summer Squash and Olives
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
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
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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.
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.