1. Blend Moroccan Spice Mix and oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate for 30 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Sauté the chicken breasts until cooked through, about 4 minutes per side.
Related Recipe: Moroccan Spice Mix
Calories 183 Carbohydrates 3 Fat 8 Saturated fat 1
Mono unsaturated fat 4 Protein 23 Cholesterol 63 Fiber 2 Potassium 223
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