Moroccan Spiced Chicken Breasts - 3g Carbs, 2g Fiber
From: Eating Well - May/June 1995
The spicy coating caramelizes slightly during cooking, enhancing
and mellowing the flavor mix.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated
fat | Low sodium | Heart healthy | Healthy weight | Gluten free
Active Time: 15 minutes
Total Time: 45 minutes
Servings: 4
3 Tbsp PLUS 2 tsp Moroccan Spice Mix, (recipe follows)
2 tsp extra-virgin olive oil
4 boneless, skinless chicken breasts, (1 pound)
2 tsp canola oil
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.
2. Heat oil in a large nonstick skillet over medium-high heat. Saute
the chicken breasts until cooked through, about 4 minutes per side.
Servings: 4
Nutrition per Serving:
183 Calories, 8g Fat, 1g Sat, 4g Mono, 63mg Cholesterol, 23g Protein,
3g Carbs, 2g Fiber, 330mg Sodium, 223mg Potassium
Nutrition Bonus: Selenium (30% daily value)
Exchanges: 3 lean meat, 2 fat
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Moroccan Spice Mix - 1g Carbs, 0g Added Sugars, 1g Fiber
From: Eating Well - May/June 1995
This lively blend works well with chicken, swordfish and tuna.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Makes: About 1/4 cup
Active Time: 5 minutes
Total Time: 5 minutes
Grated zest of 1 orange, (1 tablespoon)
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground ginger
1 tsp hot chili powder
1 tsp coarsely ground pepper
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp salt, preferably kosher
1/2 tsp sugar
1/4 tsp ground cloves
1. Mix ingredients together thoroughly.
Makes: About 1/4 cup
Serving Size: 1 teaspoon
Nutrition per Serving:
7 Calories, 0g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 0g Protein,
1g Carbs, 0g Added Sugars, 1g Fiber, 100mg Sodium, 13mg Potassium
Exchanges: Free Food
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User Comments - -
11/20/2010 - Very tasty chicken wasn't expecting it to because of all
the cinnamon but even my husband who's a picky eater enjoyed it, going
to be a staple recipe for our home. — Anonymous
02/26/2010 - Interesting/good taste of flavors; I have made them twice
thus far, but I would suggest letting the chicken marinate for more
than 30min... it definitely gives them a better/richer flavor. I decided
to put these in quesadillas (whole grain tortillas, mozzarella cheese,
On the Border Salsa) & it was one of the best quesadillas I have ever
had. Alone, the chicken is missing something, but mixed/topped with an additional ingredient & it receives a "Great" rating. — Anonymous
02/17/2010 - I combined two recipes for this - and came up with a
fantastic dinner. I mixed up the Moroccan Spice mixture with 8 oz. of
plain yogurt. I washed and dried the chicken pieces then dredged the
chicken in the yogurt/spice marinade. Using the entire mixture over
8 pieces of chicken, I allowed to marinate over night. Heat the oven
to 400 degrees, bake the chicken for 45 minutes or until done. You
may need to cover the chicken half way thru the cooking time so that
it doesn't over-brown. My friends and family absolutely loved it!
Easy and yummy. Can't beat that! — Anonymous
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