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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - chicken breasts, boneless, skinless, 6 oz. ea.
  • 1 teaspoons - ground cumin
  • 1 teaspoons - ground ginger
  • 1/2 teaspoons - cinnamon
  • 1/2 teaspoons - ground pepper
  • 1/2 teaspoons - allspice
  • 1/4 teaspoons - salt
  • 1/8 teaspoons - cayenne
  • 1 - lemon
  • 4 tablespoons - olive oil
  • 1 - small onion, finely sliced
  • 3/4 pounds - squash, yellow or green, sliced
  • 1/3 cups - pitted green olives
  • 2 tablespoons - water
  • 2 teaspoons - chopped parsley
  • Directions:

    Pound chicken between wax paper, if needed.
    In a small bowl combine cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. Finely grate some zest from the lemon and add zest to the bowl as well. Stir in 3 teaspoons of olive oil and mix well, making a paste.
    Coat both sides of chicken with paste, and place chicken in a ziploc bag in the fridge to marinate for a few hours.
    Cook chicken pieces in skillet over medium-high heat in olive oil, about 3-4 minutes on each side; then transfer to a plate and cover with foil to keep warm.
    In same pan, cook onion and squash until tender, adding 2 tablespoons of water to help steam. Stir in olives.
    Plate veggies with chicken on top garnished with chopped parsley and fresh lemon slices to look pretty.

    Brief Description

    This tasty chicken dish is nicely paired with zucchini, onions and olives and garnished with sliced lemon.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mediterranean

    Prep Time: 3 hour(s) 15 min
    Cook Time: 30 min


    I use jarred spanish olives for pitted green olives.
    Depending on how many serving, buy multiple pounds of chicken and then double or triple the paste/rub ingredients.

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    Posted On:

    July 22, 2012

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