Moroccan Spiced Chicken with Summer Squash and Olives
This one pan meal is ready in a hurry thanks to the thinly sliced chicken breast
Servings: 4 people
Ingredients
- 1 pound boneless skinless chicken breast thinly sliced or pounded thin
- 1 tablespoon spice mix like this one
- juice and zest of one lemon
- 4 teaspoons olive oil divided
- 1 small onion thinly sliced
- 2 yellow squash about a pound, thinly sliced
- a handful of olives
- salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Combine the lemon juice and zest with the spice mix and 2 teaspoons olive oil in a small bowl.
- Rub the mix into the chicken.
- Heat a large skillet over medium high heat and cook the chicken until it's cooked through, 3 - 4 minutes per side.
- Remove the chicken to a platter and cover.
- Add the remaining olive oil to the skillet and saute the onions for 10 - 15 minutes. You want them to be really tender and sweet. Scrape the spice mix from the bottom of the skillet.
- Pour any juice from the chicken back into the skillet and add the squash.
- Cook until crisp-tender. Add the olives and cook a few minutes more until warmed through.
- Season with salt and pepper as desired and garnish with chopped parsley before serving.