MOROCCAN CHICKEN SKILLET

March 10, 2016

111

This quick and easy one-pan, 30 minute Moroccan chicken skillet is LOADED with spicy-sweet flavor. It’s a gluten free, paleo friendly and whole30 compliant weeknight dinner!

8 oz Chicken breast (about 2 small breasts)
Salt and pepper
1/2 Tbsp Extra-Virgin Olive oil
2 Cups Cauliflower, cut into bite-sized pieces
3/4 Cup Carrot, sliced (about 1 large carrot)
1/2 Cup Sweet onion, roughly chopped
1 1/2 tsp Fresh ginger, minced
1 1/2 tsp Ground cumin
1 tsp Cinnamon
1/4 tsp Paprika
1/8 tsp Ground Allspice
3/4 Cup Orange juice (not from concentrate)
1/2 Cup Crushed tomatoes
2 Medjool Dates, sliced
1/2 Cup Cilantro, minced + additional for garnish
2 Tbsp Roasted pistachios, roughly chopped
1/2 A small cucumber, thinly sliced

1. Using a meat mallet (or a rolling pin) pound out the chicken breasts until they are flat. Sprinkle with salt and pepper. 2. Heat up the olive oil in a large skillet on medium/high heat. Cook the chicken...
See the full directions on my site

Nutritions

Calories
502

Sodium
552mg
23% DV

Fat
20g
32% DV

Protein
32g
65% DV

Carbs
55g
18% DV

Fiber
10g
40% DV