Moroccan chicken with chickpeas
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Table salt
½ tsp
Black pepper
¼ tsp
All-purpose flour
3 Tbsp
Uncooked skinless boneless chicken breast
1 pound(s), cubed
Olive oil
2 tsp
Onion
1 large, chopped
Lemon
1 item(s), large, sliced, ends discarded and seeds removed
Canned chickpeas
1 cup(s), rinsed and drained
Fat free chicken broth
1½ cup(s)
Olives
6 gm, green, sliced
Cooked white rice
2 cup(s)
Instructions
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.
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