Moroccan Skillet Chicken

Treat your family to an easy Moroccan dinner with this flavourful chicken - ready in 30 minutes. ...MORE + LESS -

1 tbsp (15 mL) olive or vegetable oil

4 boneless skinless chicken breasts

1/2 tsp (2 mL) salt

1 can (14 oz/398 mL) diced tomatoes, drained

1/3 cup (75 mL) sliced ripe olives (if using canned, drained well)

3 small zucchini, cut into 1/2-inch slices (2 cups/500 mL)

1 medium yellow bell pepper, sliced

1 1/2 tsp (7 mL) ground cumin

1/2 tsp (2 mL) ground cinnamon

1/2 tsp (2 mL) salt

1 tsp (5 mL) grated lemon peel

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1

In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt; add to skillet. Cook about 5 minutes, turning once, until brown.
2

In medium bowl, mix remaining ingredients except lemon peel; pour over chicken in skillet. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until juice of chicken is no longer pink when centres of thickest pieces are cut. Sprinkle with lemon peel.