Moroccan Skillet Chicken

Gluten Free
Dairy Free
Low Fod Map
Health score
21%
Moroccan Skillet Chicken
30 min.
4
226kcal

Suggestions


Discover the vibrant flavors of Morocco with this delightful Skillet Chicken recipe, perfect for a quick and satisfying meal. In just 30 minutes, you can whip up a dish that not only tantalizes your taste buds but also caters to various dietary needs, being gluten-free, dairy-free, and low FODMAP. This recipe serves four, making it an ideal choice for family dinners or meal prep for the week ahead.

Imagine succulent boneless chicken breasts seared to perfection, then simmered with a medley of fresh vegetables like zucchini and yellow bell pepper, all enveloped in a rich, aromatic sauce. The combination of ground cumin and cinnamon adds a warm, earthy depth, while the bright notes of lemon peel elevate the dish, making it a feast for both the eyes and the palate.

Whether you're looking for a hearty lunch, a main course for dinner, or a dish that impresses at gatherings, this Moroccan Skillet Chicken is sure to become a favorite. With its low-calorie count of just 226 kcal per serving, you can indulge without the guilt. So, gather your ingredients and get ready to embark on a culinary journey that brings the essence of Moroccan cuisine right to your kitchen!

Ingredients

  • tablespoon vegetable oil 
  •  chicken breast boneless skinless
  • 0.5 teaspoon salt 
  • 14.5 ounces tomatoes diced drained canned
  • 2.3 ounces olives ripe drained sliced canned
  • small zucchini cut into 1/2-inch slices (2 cups)
  • medium bell pepper yellow sliced
  • 1.5 teaspoons ground cumin 
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon salt 
  • teaspoon lemon zest grated

Equipment

  • bowl
  • frying pan

Directions

  1. In 12-inch nonstick skillet, heat oil over medium-high heat.
  2. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
  3. In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet.
  4. 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.
  5. Sprinkle with lemon peel.

Nutrition Facts

Calories226kcal
Protein45.94%
Fat36.77%
Carbs17.29%

Properties

Glycemic Index
6.25
Glycemic Load
0.3
Inflammation Score
-7
Nutrition Score
22.424347711646%

Flavonoids

Apigenin
0.01mg
Luteolin
0.41mg
Kaempferol
0.01mg
Myricetin
0.1mg
Quercetin
1.41mg

Nutrients percent of daily need

Calories:226.21kcal
11.31%
Fat:9.42g
14.49%
Saturated Fat:1.6g
9.98%
Carbohydrates:9.97g
3.32%
Net Carbohydrates:7g
2.54%
Sugar:4.79g
5.32%
Cholesterol:72.32mg
24.11%
Sodium:1117.16mg
48.57%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.48g
52.95%
Vitamin C:82.06mg
99.46%
Vitamin B3:13.26mg
66.29%
Vitamin B6:1.16mg
58.21%
Selenium:36.72µg
52.46%
Phosphorus:302.2mg
30.22%
Potassium:927.46mg
26.5%
Vitamin B5:1.97mg
19.68%
Manganese:0.36mg
17.88%
Magnesium:64.92mg
16.23%
Vitamin B2:0.26mg
15.54%
Iron:2.49mg
13.81%
Vitamin K:13.61µg
12.96%
Vitamin E:1.94mg
12.92%
Fiber:2.97g
11.88%
Vitamin B1:0.18mg
11.68%
Folate:42.35µg
10.59%
Copper:0.21mg
10.38%
Vitamin A:463.82IU
9.28%
Zinc:1.18mg
7.89%
Calcium:73.75mg
7.38%
Vitamin B12:0.23µg
3.77%