Moroccan Lemon Chicken W/summer Squash & Gr. Olives (sbd P1)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 24 ounces boneless skinless chicken breast halves, 4- 2 oz. pieces
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne
• 1 lemon
• 4 teaspoons extra virgin olive oil
• 1 small onion, thinly sliced
• 3/4 lb summer squash, thinly sliced crosswise
• 1/3 cup pitted green olives
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 pound chicken breast between two sheets of wax paper to 1/4 inches thick.
• 2 in small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. finely grate zest of lemon into spice mixture, squeeze 1 t juice from lemon and add to mixture. add 3 t of the oil to spice mixture and stir to combine.
• 3 heat a large non-stick skillet over medium high heat. add chicken, in batches if necessary. cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. transfer to a plate. loosely cover with foil to keep warm.
• 4 add remaining 1 t oil to the skillet and return to medium heat. add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
• 5 add squash, oilved, and water. season lightly with additional salt and pepper to taste. stir well.
• 6 cover, and cook until squash is tender, 4-5 minutes. remove pan from heat. squeeze a little more lemon juice over chicken and vegetables. sprinkle with parsley and serve.