Moroccan-Spiced Chicken Breasts
Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes.Advertisement
Heat oil in a large nonstick skillet over medium-high heat. Saute the chicken breasts until cooked through, about 4 minutes per side.
3 lean meat, 2 fat