Easy Moroccan Chicken Recipe

Easy Moroccan Chicken Recipe

Ingredients

Makes 4 :Servings

Prep: 5 minutes

Cooking Time: 15 minutes

Serving size 1 chicken breast

Calories 224 Protein 31 g Carbohydrate 3 g Fiber <1 g Sugar <1 g Fat 9 g Sodium 170 mg

• 11/4 pounds (four 5-ounce) boneless, skinless chicken breasts

For the marinade

• 11/2 tablespoons olive oil
• 1 tablespoon 2% Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/3 cup finely chopped fresh cilantro
• sea salt and black pepper
• cooking spray
• garnish: chopped fresh cilantro, red pepper flakes (optional)

Method

1. Slice thicker pieces of chicken breast into thinner pieces to help ensure that the chicken cooks uniformly and all the pieces are finished at roughly the same time
2. Pat the pieces of chicken dry with a paper towel
3. In a large bowl, mix together all of the marinade ingredients
4. Add the chicken and mix together, ensuring that all the pieces are well coated
5. Cover and marinate in the refrigerator for at least 1 hour and up to overnight
6. Fire up the grill to around 330°F or the oven to 425°F
7. If you are using a grill, place the chicken breasts over direct heat and cook for 4 to 6 minutes
8. Then turn them over and ideally move them off the direct heat source to finish cooking, 6 to 8 minutes, or until the chicken is cooked through
9. If you feel more comfortable using a food thermometer, the FDA suggests cooking to an internal temperature of 165°F to ensure safety
10. If you are using an oven, spray a oven-safe, nonstick 10-inch skillet with cooking spray or olive oil, then place it over medium-high heat
11. Add the chicken breast and sear on both sides for roughly 3 minutes per side, being careful not to burn the chicken
12. Place the entire skillet in the oven and bake until the chicken reaches 165°F, about 8 minutes
13. Serve warm with your choice of sides
14. You can store this in the refrigerator for up to 4 days; however, I recommend freezing any portion of chicken you will not eat within 3 days to maximize freshness and safety
15. Repeat
16. Season the chicken breasts, then cut them into chunks
17. Create kabobs with your favorite veggies, such as bell pepper, onion, and zucchini
18. Serve

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Full List of Moroccan Recipes

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