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INGREDIENTS:
- 4 chicken breasts, cut in half horizontally
- Salt and freshly ground pepper
- 1/2 cup olive oil, divided
- 2 tsp paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/8 tsp cayenne pepper
- 1 onion, halved and sliced into half moons
- 1 1/2 cups low sodium chicken broth
- 1/2 tsp saffron threads
- 1 lemon, zested and juiced
- 24 large green olives, pitted and coarsely chopped
- 2 Tbsp chopped fresh flat-leaf parsley
- 3/4 lb Harmons spiralized zucchini, steamed
DIRECTIONS:
Green: Dark green vegetables, especially leafy greens, have vitamins A, C, K and folate. These contribute to bone health and have an anti-inflammatory effect. Cruciferous vegetables like broccoli, cabbage, kale, and Brussels sprouts have phytochemicals which may reduce the risk for certain types of cancer.
Preheat oven to 400°.
Season chicken with salt and pepper.
In a Dutch oven over medium-high heat, add 1/4 cup oil. When oil shimmers, cook chicken until browned on all sides, about 7 minutes. Transfer to a plate.
In a bowl, combine paprika, ginger, cumin, coriander, cinnamon, and cayenne pepper, and set aside.
Add remaining 1/4 cup oil and onion and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spice mixture, broth, saffron, lemon zest and juice, olives, and chicken. Season with salt and pepper. Cover, transfer to oven, and cook until an internal temperature of 164°, about 30 minutes. Remove from oven, uncover partially, sprinkle with parsley, and let rest, about 10 minutes.
Serve on platter atop steamed spiralized zucchini.
Nutrition per serving: 480 calories; 35g total fat (5g saturated); 460mg sodium; 11g carbohydrates; 4g dietary fiber; 5g sugar (0g added sugar); 31g protein
