Moroccan-Spiced Chicken Breasts

3.8 (25)
Moroccan-Spiced Chicken Breasts

The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.

Yield: 4 servings
Active Time: 15
Total Time: 45


  • 3 tablespoons plus 2 teaspoons Moroccan Spice Mix, (recipe follows)
  • 2 teaspoons extra-virgin olive oil
  • 4 boneless, skinless chicken breasts, (1 pound)
  • 2 teaspoons canola oil


  1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through, about 4 minutes per side.

This Recipe Calls For:


Nutrition Per Serving

calories 183
fat 8 g (1 g sat, 4 g mono)
cholesterol 63 mg
carbohydrates 3 g
protein 23 g
fiber 2 g
sodium 330 mg
potassium 223 mg

Nutrition Bonus Selenium (30% daily value).

Carbohydrate Serving

Exchanges 3 lean meat, 2 fat

From EatingWell May/June 1995