Sb Moroccan Lemon Chicken With Summer Squash And Green Olives

• 4 (6-oz) boneless, skinless chicken breasts
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp freshly ground black pepper
• 1/4 tsp allspice
• 1/4 tsp salt
• 1/8 tsp cayenne
• 1 lemon
• 4 tsp extra-virgin olive oil
• 1 small onion, thinly sliced
• 3/4 lb summer squash, thinly sliced crosswise
• 1/3 cup pitted green olives
• 2 tblsp. water
• 2 tblsp. chopped parsley

1. Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.
2. In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt and cayenne. Finely grate zest from lemon into spice mixture. Squeeze 1 tblsp juice from lemon and add to spice mixture. Add 3 tsp of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts.
3. Heat a large nonstick skillet over medium-high heat. Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side. Transfer to a plate and loosely cover with foil to keep warm.
4. Add remaining 1 tsp oil to the skillet and return to medium-high heat. Add reserved onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tblsp water. Season lightly with additional minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.

chicken breasts, ground cumin, ground ginger, cinnamon, ground black pepper, allspice, salt, cayenne, lemon, extravirgin olive oil, onion, summer squash, green olives, water, parsley

Taken from www.epicurious.com/recipes/member/views/sb-moroccan-lemon-chicken-with-summer-squash-and-green-olives-50032249 (may not work)