Wednesday, July 11, 2012

Moroccan Lemon Chicken

Moroccan Lemon Chicken from the South Beach Diet




Moroccan Lemon Chicken

I have been trying out a few new recipes lately from the South Beach Diet Super Charged cook book. 
I wasn't too sure about this one but after the first bite I knew it was going to be a keeper!  It is so easy and fast to make.  But because of the South Beach Diet.....there are no carbs in this meal, just the vegies as a side.  I used two boned and tenderized chicken breasts.  Because they come already pounded and tenderized, they cook quickly....just 3-4 minutes on each side.  The spices may seem like a strange combination at first but the flavor is amazing!

2 boned and tenderized chicken breasts
1tsp ground cumin
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/2 tsp allspice
1/4 tsp salt
1/8 tsp cayenne

In a small bowl,  mix all the spices together plus finely grated zest from one half lemon.  Squeeze 1 Tablespoon of lemon juice into the spice mixture.  Then add 3 teaspoons of Extra Virgin Olive Oil and stir until well blended.  Spread this mixture over both sides of the chicken breasts and place in a heated pan with a little olive oil.  Cook 3-4 minutes on each side.  Thats it!!  Of course if you are not trying to cut down on carbs you can add a serving of couscous or rice. Hope you enjoy!

2 comments:

  1. I'm going to try this, sounds and looks really good.

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  2. This looks so yummy! And the presentation looks so enviting, even without a serving of carbs.

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