Ingredients Jump to Instructions ↓

  1. 3 tablespoons plus 2 teaspoons Moroccan Spice Mix, (recipe follows)

  2. 2 teaspoons extra-virgin olive oil

  3. 4 boneless, skinless chicken breasts, (1 pound)

  4. 2 teaspoons canola oil

Instructions Jump to Ingredients ↑

  1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through, about 4 minutes per side.


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