Cake, Batter, and Bowl

Moroccan Spiced Chicken

Main Dishes

I’ve gotten in a little summer routine in the kitchen lately. We can’t get enough zucchini and yellow squash and every Sunday I end up sautéing a bunch of the veggies (7 yesterday!) in my huge wok to enjoy alongside some chicken and carby side dish of some kind. I’m dreaming of the day we have a garden and more summer squash than we know what to do with, but for the time being I’ll settle on what I can scoop up at the farmers’ market. The way I cook the chicken varies a bit, so at least I’m not completely in a rut! One of my favorite ways to keep chicken juicy is to marinate it in Greek yogurt and then give it a quick sear on my grill pan before finishing it in the oven. Of course, I can’t wait until we have a backyard for a grill too!

The other weekend I mixed the yogurt along with some tart lime juice, sweet honey, and a plethora Moroccan spices, which I picked based on this recommendation. I love the way spices can transform a dish from average to exotic.

Moroccan Spiced Chicken
Printable Recipe

Ingredients:
1 cup plain nonfat Greek yogurt
Juice of 1 lime
3 tablespoons honey
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
4 boneless skinless chicken breasts

Directions:
Place Greek yogurt, lime juice, honey, turmeric, ginger, cumin, cinnamon, cayenne pepper, cardamom, nutmeg, and salt in a medium bowl and mix until well combined. Spread marinade evenly over chicken breasts in a shallow dish and refrigerate for an hour.

Heat oven to 350˚F. Heat a nonstick grill pan over medium high heat. Spray with nonstick cooking spray and sear chicken for 2 minutes per side or until browned. Place chicken in a large rectangular dish and bake at 350˚F for 8 to 10 minutes or until cooked through and no longer pink in the center. Makes 4 servings.

Nutrition: 337 calories, 2.9g fat, 0.1g fiber, 59.6g protein per serving
Cost: $1.63 per serving

Crab Topped Mahi Mahi with a Lemon Sauce over Brussels Sprouts

Apolinaras recently sold one of his business ventures so I decided to whip up a celebratory meal with several of our favorite splurge ingredients – lump crabmeat and wild Mahi Mahi fillets! I made a crab cake mixture and piled it high atop the fish. Apolinaras loves...

Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon

Apolinaras is pretty spoiled in the culinary department.  Last weekend I made a bunch of tofu fried rice for my weekday lunches, and also cooked up a separate batch of chicken breasts for him because he likes to loudly proclaim the fried rice is the worst dish I...

White Pizza with Sausage, Pancetta, Leeks, and Parmesan

Apolinaras and I recently celebrated our eighth wedding anniversary with a trip to Martha’s Vineyard over Memorial Day weekend! I really can’t believe it’s already been eight years. It was our last vacation before the baby arrives, so there was nothing on our agenda...

Southwestern Pepper Jack Mac & Cheese

Can you believe I never had mac & cheese growing up? I was actually first introduced to the blue box in college by my good friend Susie. We lived together the summer in between our sophomore and junior years and used to come home from our respective labs during...

Mediterranean Eggplant Stacks

You may have noticed that I’ve been on a bit of a Mediterranean kick lately – chickpeas, roasted red peppers, and feta have all been making me very happy and this dish is no exception. I wanted to come up with a fun vegetarian main dish to serve at an upcoming dinner...

Corn and Cheddar Polenta Cheesecakes

I hope you’re all having a lovely holiday weekend! I’m in Iowa right now visiting my parents and so far have squeezed in a few nice runs with my Dad (with some challenging hills - yes, Iowa does have them!) and some birthday shopping with my mom. It’s just been so...

Blackened Chicken Breasts with Gorgonzola Sauce

My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...