30 Minute Moroccan Chicken
Using a meat mallet or rolling pin, pound out chicken breasts until they are flat. Then, sprinkle with salt and pepper
Heat olive oil in a large skillet on med/high heat. Cook chicken until golden brown, about 1-1.5 minutes. Flip and repeat on the other side
Once both sides of the chicken breast are browned, transfer to a plate
Turn heat down to medium & add cauliflower, carrots, onion, ginger, cumin, cinnamon, paprika, and allspice. Cook for about 3 min stirring frequently
Stir in orange juice, crushed tomatoes, and sliced dates. Turn heat up to high and bring to a boil. Boil for 2 minutes
Reduce heat to medium and simmer, stirring frequently until sauce begins to thicken. Season with salt and pepper
Nestle the chicken into the veggies and spoon some sauce over top. Reduce the heat and cover the pan
Cook until the chicken is no longer pink inside and internal temperature reaches 165. Stir in cilantro
Divide the chicken between 2 plates
Top each chicken breast with vegetables and sauce, and chopped pistachios. Add cucumber slices to the side. Garnish with cilantro
Full recipe and nutrition info on foodfaithfitness.com
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