This recipe has so much flavor from the Moroccan, olives, and lemon slices that it works best with a plain side dish like rice, couscous, or plain buttered pasta.
1 pound boneless skinless chicken breasts
2 tablespoons Victoria Taylor’s Moroccan
1 large lemon
2 large tomatoes chopped (about 2 cups)
¼ cup chopped green olives, pits removed (about 12 olives)
2 tablespoons olive oil
Preheat oven to 400°.
Heat olive oil in a small skillet and add tomatoes, olives, and Moroccan. Sauté for 1 minute.
Slice the lemon into ¼ inch slices and place on the bottom of a baking dish, one slice per chicken breast. Place the chicken breasts on the lemon slices and top with the tomato mixture. Bake for 25 minutes until chicken is cooked.
Remove from oven and serve with the lemon slices as a garnish.