Moroccan Grilled Chicken
Inspired by The South Beach Diet Supercharged
Prep time: 5 minutes
Cooking time: 10 minutes or so
Rest time: 5 minutes
2 boneless, skinless chicken breasts, pounded as flat as you can
1 tbsp or so Ras –el Hanout (Moroccan spice blend)
1 tsp olive oil to brush on breasts before grilling
1. Preheat your grill (lucky you if it’s a BBQ, I use The Griddler on my countertop)
2. Sprinkle both sides of the flattened chicken breasts with Ras el Hanout and lightly press so that the powder sticks to the chicken. Brush with a little olive oil
3. On a hot grill, sear the chicken for 2-3 minutes per side. Lower the heat a bit (medium high) and cook for another 3 minutes per side. The chicken is cooked when it is no longer pink in the center. Make a small slice to check.
4. Remove the chicken from the grill and allow it to rest, covered with foil for about 5 minutes. Slice across the grain and serve.
I loved it over the “Handful” Arugula Salad with Lime Vinaigrette