Moroccan Lemon Chicken W/Summer Squash & Gr. Olives (Sbd P1)

• 24 ounces boneless skinless chicken breast halves, 4- 2 oz. pieces
• 1 teaspoon cumin
• 1 teaspoon ground ginger
• 12 teaspoon cinnamon
• 12 teaspoon fresh ground black pepper
• 14 teaspoon allspice
• 14 teaspoon salt
• 18 teaspoon cayenne
• 1 lemon
• 4 teaspoons extra virgin olive oil
• 1 small onion, thinly sliced
• 34 lb summer squash, thinly sliced crosswise
• 13 cup pitted green olives
• 2 tablespoons water
• 2 tablespoons fresh parsley, chopped

1. Pound chicken breast between two sheets of wax paper to 1/4 inches thick.
2. In small bowl, combine the cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne.
3. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture.
4. Add 3 t of the oil to spice mixture and stir to combine.
5. Heat a large non-stick skillet over medium high heat.
6. Add chicken, in batches if necessary.
7. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side.
8. Transfer to a plate.
9. Loosely cover with foil to keep warm.
10. Add remaining 1 t oil to the skillet and return to medium heat.
11. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes.
12. Add squash, oilved, and water.
13. Season lightly with additional salt and pepper to taste.
14. Stir well.
15. Cover, and cook until squash is tender, 4-5 minutes.
16. Remove pan from heat.
17. Squeeze a little more lemon juice over chicken and vegetables.
18. Sprinkle with parsley and serve.

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

Taken from www.food.com/recipe/moroccan-lemon-chicken-w-summer-squash-gr-olives-sbd-p1-452596 (may not work)