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Moroccan Skillet Chicken

Moroccan Skillet Chicken

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Betty Crocker Kitchens

Updated Nov 19, 2010

Moroccan Skillet Chicken

Moroccan Skillet Chicken

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Prep Time 5 min
Total 30 min
Servings 4
Ingredients 11

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Ingredients

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts
1/2 teaspoon salt
1 can (14.5 ounces) diced tomatoes, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
3 small zucchini, cut into 1/2-inch slices (2 cups)
1 medium yellow bell pepper, sliced
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon grated lemon peel

Instructions

Step
1

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
Step
2

In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with lemon peel.

Nutrition

250 Calories

10g Total Fat

32g Protein

10g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 2g; 10%

Trans Fat: 0g

Cholesterol: 85mg; 28%

Sodium: 940mg; 39%

Potassium: 670mg; 19%

Total Carbohydrate: 10g; 3%

Dietary Fiber: 3g; 11%

Sugars: 5g

Protein: 32g

% Daily Value*:

Vitamin A: 20%; 20%

Vitamin C: 60%; 60%

Calcium: 8%; 8%

Iron: 15%; 15%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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