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Moroccan Skillet Chicken
This Moroccan skillet chicken is a fast and flavorful one-pan meal loaded with tender vegetables and warm spices. It brings together juicy chicken breasts, sweet bell peppers, and zucchini in a rich tomato base. It is a perfect choice for a busy weeknight dinner when you want something hearty without a lot of cleanup. Ground cumin and cinnamon add a deep, earthy warmth, while a finish of fresh lemon peel brightens the entire dish.
Ingredients
- 1 tablespoon olive or vegetable oil
- 4 boneless skinless chicken breasts (about 1¼ lb)
- 1 teaspoon salt
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (3.8 oz) sliced ripe olives, drained
- 3 small zucchini, cut into ½-inch slices (2 cups)
- 1 medium yellow bell pepper, cut into thin 2-inch strips
- 1½ teaspoons ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon grated lemon peel
Instructions
- 1Warm the oil in a large nonstick skillet over medium-high heat. Place the chicken breasts in the pan and season them with half a teaspoon of salt. Cook for about 5 minutes, flipping once, until the chicken is browned on both sides.
- 2Combine the drained tomatoes, sliced olives, zucchini, yellow bell pepper strips, cumin, cinnamon, and the remaining half teaspoon of salt in a medium bowl. Pour this vegetable mixture directly over the browned chicken in the skillet. Bring the liquid to a boil, then lower the heat.
- 3Cover the skillet and let it simmer for 15 to 20 minutes. The chicken is done when the juices run clear and the thickest part reaches an internal temperature of 165 degrees Fahrenheit. Finish the dish by scattering the grated lemon peel over the top before serving.