Moroccan Chicken with Roasted Bell Peppers

Moroccan Chicken with Roast Bell Peppers

“I am not a glutton – I am an explorer of food” ~ Erma Bombeck

In a crunch for time? This was me last night as I was running late, as usual, for a last-minute meeting. Well check it – here’s a simple yet tasty dish that was prepared and on the table in 30 minutes tops. And what’s even better? Mr. Bigs smiling face and my Teens smiling face, savoring every bite and thanking me for such a delicious meal as I was flying out the door. Life doesn’t get any better than this.

And just as the recipe described, “the exotic combination of seasonings in the Moroccan Seasoning Mix will have your family thinking you slaved over the stove for hours to achieve this unique mixture of flavors … when it really only took 30 minutes.” TRUE THAT – my family never had a clue!!

Enjoy 🙂

Moroccan Chicken with Roasted Bell Peppers


1 tbls Moroccan Seasoning Mix (click here)
1 tsp sea salt
4 boneless, skinless chicken breast, sliced into cutlets
1/4 cup EVOO, divided
1 sliced yellow onion
8 oz cremini or baby bella mushrooms, sliced
1 jar (7oz) roasted red bell peppers, drained and cut into 1/2″ slices


In a small bowl combine the seasoning mix and salt. Rub half the mixture on the chicken breast.

In a large skillet over medium-high heat, heat 2 tablespoons of the oil until hot. Cook the chicken for five minutes, turning, or until browned on both sides. Remove to a plate and set aside.

Add the remaining 2 tablespoons oil, the onion, mushrooms, and the remaining spice mixture to the skillet. Cook for five minutes or until the vegetables are browned.

Add the reserved chicken back to the skillet along with peppers. Reduce the heat to medium low, cover and simmer for 10 minutes, until a thermometer inserted in the thickest portion of the chicken registers 165° and the juices run clear.

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