You are going to love this Quick Four Ingredient Moroccan Chicken. It's super flavorful from all the Moroccan spices and a tad sweet with the addition of honey.
Aren't we all looking for easy, healthy weeknight meals? I have challenged myself this season to come up with new dishes that can fit into our busy lifestyle here at the Kelly house.
This fits the bill for several reasons...
- Sautéing the chicken first in the skillet browns the outside and gives it more flavor than simply popping it in the oven. Not to mention it leaves these yummy brown bits in the pan that combine with the juices to make a heavenly sauce.
- Using a spice mix like ras el hanout is a winning shortcut. Why take the time to make your own if you don't have to? This includes a mix of black pepper, white pepper, cinnamon, cumin, coriander, ginger, cardamom, red pepper, paprika, and turmeric. Who has all those spices in their cabinet? Not to mention, it can be very costly. If you would prefer to make your own here's a recipe.
- Using an ovenproof skillet takes this Moroccan chicken breast from stovetop to oven in one dish. Less mess!
This is perfect with a side of Moroccan Millet - hold tight, recipe to come. You could also serve it with your favorite pasta, couscous or rice. Feel free to make a double batch and pat yourself on the back when dinner is done later in the week. Check that box! Perfect in a quinoa or green salad for lunch.
Sneak peek at Moroccan Millet...
Quick Four Ingredient Moroccan Chicken
Ingredients
- 4 skinless boneless chicken breasts
- 1 medium onion sliced vertically
- 1 tablespoon ras el hanout Moroccan seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 tablespoon honey
- salt and pepper
Instructions
- Preheat oven to 350°.
- Heat an ovenproof skillet over medium-high heat and add olive oil.
- Sprinkle chicken breast with the ras el hanout and rub to coat both sides.
- Season chicken with salt and cook 4 minutes on each side, letting chicken brown.
- (It will not be cooked through at this point.)
- Remove chicken from pan and set aside.
- Add butter to skillet and saute onions until they start to turn brown 2-4 minutes.
- Return chicken and juices to skillet and drizzle with honey. Stir onions and chicken to coat.
- Place pan in oven for about 10 minutes or until chicken is cooked through (thermometer will register 165°.)
- Serve with couscous, rice, quinoa or millet.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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