Moroccan Chicken Skillet

How did your New Year's celebration go?

Mine wasn't that impressive at all but I loved it. A simple gathering at church and then some good old sleep.

Then there was that improvised BBQ grill and I finally learned how to play Clue. We even jotted down some resolutions, but I still have to make the list bigger...This is a very ambitious year, contrary to 2012 which was more of a laid back. Somethings did highlight our days last year though, like the Moroccan Skillet you are about to experience. 

(serves 4 portions)

  • 1 tbsp olive oil 8 small boneless skinless chicken breasts 
  • 1 tsp salt 1 can of diced tomatoes (I had to prepare ours, so I just dipped them in thyme and balsamic vinegar) 
  • 1 can of sliced ripe olives (drained)
  •  1 medium bell pepper
  •  1.5 tsp of ground curry
  •  1/2 tsp ground cinnamon
  •  1 tsp lemon zest


1. Heat the olive oil in a skillet (medium high heat).
2. Sprinkle chicken with 1/2 tsp of salt, and add to the skillet. Leave there until they brown.

3. In a medium bowl mix the tomatoes, olives, pepper, curry, cinnamon, and the other 1/2 of salt.

4.Heat to boiling, reduce heat. Cover simmer for 15 to 20 mins. Sprinkle with lemon zest.

¡Buen Provecho!


Note: This recipe was slightly adapted from Betty Crocker's 300 calorie book.
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