Rating: 3.25 stars
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The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.

Source: EatingWell Magazine, May/June 1995

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

180 calories; protein 23.4g; carbohydrates 3.2g; dietary fiber 1.5g; sugars 0.6g; fat 7.8g; saturated fat 1.3g; cholesterol 62.7mg; vitamin a iu 212.5IU; vitamin c 1.9mg; folate 3.8mcg; calcium 33.7mg; iron 1.6mg; magnesium 26.3mg; potassium 229.4mg; sodium 341.2mg; thiamin 0.1mg.

3 lean meat, 2 fat

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