Moroccan Chicken Breasts

Prep Time: 30 Min Servings: 8 servings Difficulty: Easy


  • 1/3 cup All purpose flour
  • 4 tsp Minced garlic
  • 1 tbsp Ground cumin
  • 4 tsp Fresh ginger
  • 1 tsp Paprika
  • 15 oz. Reduced sodium chicken broth
  • 1 tsp Turmeric
  • 16 Kalamata olives, pitted and cut in half
  • 1⁄2 tsp Salt
  • 3 Navel oranges,
  • cut in 3⁄4 inch chunks
  • (peel and white pith cut off)
  • 8 Bone-in, skinless chicken breast halves
  • 1/3 cup Cilantro, finely chopped
  • 4 tsp Olive oil


  1. Preheat oven to 350°F.
  2. In a wide shallow bowl mix flour, cumin, paprika, turmeric and salt.
  3. Add chicken and turn to coat, shake off excess.
  4. Lightly spray a large non-stick skillet with non-stick cooking spray and heat over medium heat.
  5. Add half the prepared chicken to skillet, cook for 2 minutes per side or until browned. Place in baking dish in a single layer. Repeat with non-stick cooking spray and the remaining chicken.
  6. Add garlic and ginger to skillet and sauté over medium heat for 1 minute to cook slightly.
  7. Add broth and olives. Bring to a boil and pour over the chicken.
  8. Top with oranges chunks and cover. Bake for 25 minutes or until cooked through and garnish with cilantro.

Nutritional information per serving: Protein 34g Total fat 7g Carbohydrates 40g Calories 370 Sodium 643mg Cholesterol 145mg


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