Moroccan Lemon Chicken with Summer Squash and Green Olives

By á-9792

Nutritional Information Per Serving
Calories 264
Total Fat 8g
Saturated Fat 1g
Sodium 314mg
Carbohydrates 6g
Dietary Fiber 2g
Protein 41g

Ingredients

• 4 fillet(s) chicken, breast, boneless, skinless
• (6 ounces each)
• 2 sheet(s) wax paper
• 1 teaspoon cumin, ground
• 1 teaspoon ginger, ground
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon peppercorns, black, freshly ground, plus more to taste
• 1/4 teaspoon allspice, ground
• 1/4 teaspoon salt, plus more to taste
• 1 pinch pepper, cayenne
• 1 medium lemon
• 4 teaspoon oil, olive, extra virgin - divided
• 1 small onion(s), thinly sliced
• 3/4 pounds squash, summer (yellow), thinly sliced crosswise
• 1/3 cup(s) olives, green, pitted
• 2 tablespoon parsley, fresh, chopped

Details

Servings 4

Preparation

Step 1

Pound chicken breasts between two sheets of waxed paper to 1⁄4" 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. 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.