Moroccan chicken with chickpeas

5 - 8
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This chicken entrée incorporates Moroccan staples like green olives, lemons, and chickpeas for a fresh addition to your dinner rotation. The chicken breast gets a thin coating of seasoned flour before it is browned in a skillet and then simmered in the broth, which adds color and improves the texture of the finished dish. Don't leave the lemon slices from this Moroccan specialty uneaten on your plate. The skin of the lemon becomes tender when it is simmered slowly in this dish. Use brown rice in place of white if you want to add some whole grains to this meal.


Table salt

½ tsp

Black pepper

¼ tsp

All-purpose flour

3 Tbsp

Uncooked boneless skinless chicken breast(s)

1 pound(s), cubed

Olive oil

2 tsp

Uncooked onion(s)

1 large, chopped


1 medium, sliced, ends discarded and seeds removed


1 cup(s), rinsed and drained

Fat free chicken broth

1½ cup(s)


6 gm, green, sliced

Cooked white rice

2 cup(s)


  1. Stir salt and pepper into flour and coat chicken with it.
  2. In a large, deep, nonstick skillet, warm oil over medium-high heat. Add chicken and brown it well.
  3. Stir in onion and lemon and sauté until browned. Stir in chickpeas and broth. Bring to a simmer, cover and let cook for 30 minutes. Stir in olives.
  4. Divide rice among four plates and top with chicken.