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
1
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
2
Once both sides of the chicken breast are browned, transfer to a plate
3
Turn heat down to medium & add cauliflower, carrots, onion, ginger, cumin, cinnamon, paprika, and allspice. Cook for about 3 min stirring frequently
4
Stir in orange juice, crushed tomatoes, and sliced dates. Turn heat up to high and bring to a boil. Boil for 2 minutes
5
Reduce heat to medium and simmer, stirring frequently until sauce begins to thicken. Season with salt and pepper
6
Nestle the chicken into the veggies and spoon some sauce over top. Reduce the heat and cover the pan
7
Cook until the chicken is no longer pink inside and internal temperature reaches 165. Stir in cilantro
8
Divide the chicken between 2 plates
9
Top each chicken breast with vegetables and sauce, and chopped pistachios. Add cucumber slices to the side. Garnish with cilantro
10
Full recipe and nutrition info on foodfaithfitness.com
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