Moroccan Lemon Chicken
Yield: 4 servings
Calories: 282kcal
Moroccan lemon chicken made in one pan with fresh herbs and blistered tomatoes. The Mediterranean spices add wonderful color and robust flavors to each bite.
Ingredients
- 1 ½ teaspoons cumin, ground
- ½ teaspoon coriander, ground
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 teaspoon kosher salt
- ¼ cup olive oil
- ½ cup yellow onions, ¼-inch slices
- 1 cup baby tomatoes
- 2 cloves garlic, roughly chopped
- 2 sprigs thyme, fresh
- 3 sprigs rosemary
- 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
- 1 lemon, sliced into 4 wedges
Special Equipment
Instructions
- In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
- Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
- Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
- Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously then move to the side of the pan.
- Add tomatoes and cook until blistered, about 3 minutes then transfer to a bowl.
- Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme so the flavor of the herbs infuse into the cooking oil.
- Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
- Lower heat to medium, flip over and cook for 4 to 5 minutes, or until the internal temperature reaches 160F - 165°F.
- Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
- Remove the chicken from the pan and serve with your favorite sides.
Notes
- MAKE IT WHOLE30: Use extra-virgin olive oil, and use sea salt for kosher salt.
Nutrition
Calories: 282kcal | Carbohydrates: 5g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 66mg | Sodium: 536mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1.1mg
Recipe Link