Grown up Hamburger Helper

Moroccan Chicken

This is a simple week night, one pan dish. On the side you can do rice or double up the veggies. 




Start by mixing your spices with the juice of half a lemon and about a tablespoon and a half of olive oil. Toss your halved chicken breasts in the spice mixture and set aside. You can cut your chicken however you’d like for this, also chicken thighs are delicious in this as well. Whether boneless or skinless, you have to adjust your cooking times. 


Coat the bottom of a baking sheet with oil and add your sliced peppers and onions. Season with salt and pepper. 


Arrange your chicken on top of the veggies. Slice the other half of the lemon and place on the chicken. Place a pat a butter on each piece of chicken and toss in a handful of green olives. 


Cover with foil and bake at 350 for 30 minutes. After the time is up, remove the foil and continue to cook uncovered for an additional ten minutes. 


That’s it! So simple. I made a side of packaged yellow saffron rice and then sautéed fresh baby spinach with olive oil and garlic. 


Ingredients:
Two boneless skinless chicken breasts
Green bell pepper 
Red bell pepper
1/2 large sweet white onion 
1 lemon
Butter
Olive oil
Green olives(handful or so)
1 teaspoon salt
1 teaspoon paprika 
1/2 teaspoon turmeric
1/2 teaspoon ground pepper
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper

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