Moroccan Chicken and Vegetables– South Beach Phase 1 Dinner

Never in my life would I have imagined that I’d be so taken with a chicken recipe.

Seriously. I usually tolerate chicken because it’s affordable and easy enough to get children to eat. But I generally think it’s bland, dry, and boring. Unless it’s fried. Fried chicken totally wins.

What’s more? This recipe was adapted from the The South Beach Diet Supercharged. That’s right– it’s healthy and it’s chicken. Then, top that off with the fact that every ingredient (except the zuchinni) is literally something that we always have in the pantry. Amazing.

I won’t be surprised if this meal makes it to our table many more times!

Moroccan Chicken with Vegetables

Step 1: If you’re using 4 thin chicken breasts, skip this step. If you are using super thick chicken breasts, filet them so that you have four cutlets.

Step 2: In a ramekin, combine 1 tsp ground cumin, 1 tsp ground ginger, 1/2 tsp cinnamon, 1/2 tsp ground black pepper, 1/4 tsp allspice, 1/4 tsp kosher salt, 1/8 tsp cayenne pepper, 1 tbsp lemon juice, and 3 tsp olive oil.

Step 3: Salt and pepper both sides of the chicken pieces and brush the tops with 1/2 of the spice mixture. Lay the sauced-side-down on a heated cast iron pan and brush the remaining spice mixture over the bare side. Cook both sides until blackened lines appear and the chicken is cooked through. Remove from pan and set aside. Cover to keep warm.

Step 4: Add 1 small diced onion, 1 small diced zucchini and 1/3 cup black olives to the pan with 2 tbsp water. Season with salt and pepper. Cook for 5 minutes, scraping the sides and bottom of the pan.