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. Finely grate zest of lemon into spice mixture, Squeeze 1 T juice from lemon and add to mixture. Add 3 t of the oil to spice mixture and stir to combine. 3. Heat a large non-stick skillet over medium high heat. Add chicken, in batches if necessary. Cook, turning, until blackened on the outside and cooked through, 3-4 minutes per side. Transfer to a plate. Loosely cover with foil to keep warm. 4. Add remaining 1 t oil to the skillet and return to medium heat. Add reserve onion slices and cook, stirring constantly with a wooden spoon and scraping up any brown bits, 3 minutes. 5. Add squash, oilved, and water. Season lightly with additional salt and pepper to taste. Stir well. 6. Cover, and cook until squash is tender, 4-5 minutes. Remove pan from heat. Squeeze a little more lemon juice over chicken and vegetables. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
