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Moroccan-Spiced Chicken Breasts

May/June 1995

Your rating: None Average: 4.1 (19 votes)

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.



READER'S COMMENT:
"Very tasty chicken wasn't expecting it to because of all the cinnamon but even my husband who's a picky eater enjoyed it, going to be a staple recipe for our home. "
Moroccan-Spiced Chicken Breasts Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 3 tablespoons plus 2 teaspoons Moroccan Spice Mix, (recipe follows)
  • 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, (1 pound)
  • 2 teaspoons canola oil

This recipe calls for:

Preparation

  1. 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.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through, about 4 minutes per side.

Nutrition

Per serving: 183 calories; 8 g fat (1 g sat, 4 g mono); 63 mg cholesterol; 3 g carbohydrates; 23 g protein; 2 g fiber; 330 mg sodium; 223 mg potassium.

Nutrition Bonus: Selenium (30% daily value).

Exchanges: 3 lean meat, 2 fat


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Recipe Categories

Type of Dish
Main dish, poultry
Ethnic/Regional
African
Moroccan
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Chicken
Preparation/ Technique
Marinate/Rub
Saute
Meal/Course
Dinner

Publication
May/June 1995

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