The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix. Source: EatingWell Magazine, May/June 1995

Steve Johnson
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Ingredients

Associated Recipes

Directions

  • 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.

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  • Heat oil in a large nonstick skillet over medium-high heat. Saute the chicken breasts until cooked through, about 4 minutes per side.

Nutrition Facts

180 calories; 7.8 g total fat; 1.3 g saturated fat; 63 mg cholesterol; 341 mg sodium. 229 mg potassium; 3.2 g carbohydrates; 1.5 g fiber; 1 g sugar; 23.4 g protein; 213 IU vitamin a iu; 2 mg vitamin c; 4 mcg folate; 34 mg calcium; 2 mg iron; 26 mg magnesium;

Reviews (4)

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