SB MOROCCAN LEMON CHICKEN WITH SUMMER SQUASH AND GREEN OLIVES

SB MOROCCAN LEMON CHICKEN WITH SUMMER SQUASH AND GREEN OLIVES image

Categories Chicken

Yield 4 servings

Number Of Ingredients 15

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4 (6-oz) boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp allspice
1/4 tsp salt
1/8 tsp cayenne
1 lemon
4 tsp extra-virgin olive oil
1 small onion, thinly sliced
3/4 lb summer squash, thinly sliced crosswise
1/3 cup pitted green olives
2 tblsp. water
2 tblsp. chopped parsley

Steps:

Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick. In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt and cayenne. Finely grate zest from lemon into spice mixture. Squeeze 1 tblsp juice from lemon and add to spice mixture. Add 3 tsp of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 tsp oil to the skillet and return to medium-high heat. Add reserved onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tblsp water. Season lightly with additional minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.